I think most of us are ‘cookied out’ at the beginning of the year – I certainly have experienced a sort of Christmas cookies hangover in January… Nevertheless, sometimes you still want a cookie with your cup of tea and these coconut lime shortbreads really hit the spot. Zingy lime and fiery candied ginger bring a bright freshness to these buttery cookies – just what the doctor ordered on a grey January day!
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20g desiccated coconut
60g candied ginger
50g sugar
½ tsp vanilla sugar
150g flour
½ tsp powdered ginger
a pinch of salt
120g butter, cold
For the icing:
Zest of ½ lime
Juice of 1 lime
75g icing sugar
Makes 45 cookies with a 5cm cookie cutter – Prep: 45 min – Fridge: 30 min – Oven: 14 min
Toast the coconut in a hot frying pan until golden and set aside to cool for a few minutes.
Finely chop the ginger.
Put the coconut, ginger, sugar, vanilla extract, flour, powdered ginger and salt in a food processor.
Cut the butter into cubes and add to the food processor and whizz everything until it comes together as a dough.
Shape the dough into a disc, wrap in cling film and refrigerate for 30 minutes.
After 30 minutes, preheat the oven to 160°C fan.
Unwrap the pastry and roll out on a lightly floured surface.
Cut out flower-shaped cookies with a 5cm cookie-cutter and put on a baking tray lined with baking paper.
Bake the cookies for 14 minutes until golden.
