Prep 15 mins
Cook 12 mins
This shortbread recipe is exquisite and very subtle. I always get asked for the recipe whenever I make it. I found it in Gerhard Jenne's book on decorating cookies in the form of a Lemon Almond Shortbread. Lime is even more delicious.
- 125 g caster sugar
- 250 g butter
- 1 egg yolk
- 300 g flour, sifted
- 125 g almonds, ground
- 1 grated lime, zest of
- 1 teaspoon lime juice
- Cream together the butter and sugar until pale and smooth.
- Add the yolk and continue to mix well.
- Add the sifted flour and the almond meal.
- Add the lime.
- Beat well.
- Roll out on clean surface and cut into pieces.
- Place on cold greased tray or tray with baking paper.
- Prick shortbread.
- Bake at 180 deg C/350 deg F for 12-15 minutes.
The batter for this cookie was very heavy and sticky and inpossible to roll out as directed. I had to put it on a sheet pan in one big blob and flatten it out with my hands, pizza dough style. I even used a metric scale to weigh out all the ingredients, so I was able to follow the recipe exactly. I doubled the lime zest and juice too, but still didnt get a very strong lime taste. I needed to bake these an extra 5 minutes too (probably since I had a big flat cookie and not individual ones). The cookies tasted \
I made these to serve with coconut ice-cream (following pakoras and salmon curry). The shortbreads were absolutely delicious. Buttery, melt in the mouth with a nice crumb texture due to the almonds and a lovely lime tang. I added a pinch of salt and chilled the dough a bit before rolling and cutting into rounds. Otherwise followed the recipe. Delicious with coffee too.
I would suspect that the above reviewer did not get enough air into the dough. You really need to cream the butter and sugar until it is quite white. The lime taste is a subtle one. This is my favourite shortbread recipe ever and I have never had it fail on me.