Lime and vanilla biscuits
A recipe from the Good Food collection.
Ingredients
125g (½ cup) unsalted butter, softened
40g (⅓ cup) icing sugar
2 tsp natural vanilla extract
2 tsp lime juice
2 tsp finely grated lime zest
185g (1½ cups) plain flour
45g (¼ cup) rice flour
Vanilla glaze
1 egg white
1 tbsp lime juice
165g (1⅓ cup) icing sugar
1 vanilla bean
1 tsp natural vanilla extract
Method
Step 1
Cream the butter, sugar and vanilla in a bowl using electric beaters until pale and fluffy, then stir in the lime juice and zest. Sift in the flours and stir with a wooden spoon to form a soft dough. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
Step 2
Preheat the oven to 160C. Line two baking trays with baking paper.
Step 3
Roll the dough out between two pieces of baking paper to 5mm thick. Cut the dough into leaf shapes with a 5.5cm leaf-shaped cookie cutter, re-rolling out any dough scraps and cutting more leaves (or other shapes). Place on the prepared trays 4cm apart and bake for 10 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Step 4
To make the vanilla glaze, combine the egg white and lime juice in a bowl using electric beaters until frothy. Stir in the icing sugar and beat until thickened. Add the scraped vanilla bean, vanilla seeds and vanilla extract and beat until combined. Dip each leaf into the glaze to coat the top. Leave on a wire rack to set for 40 minutes.
Step 5
These cookies will keep, stored in an airtight container, for one week.
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