Lime drop biscuits
What do you do when you realise that your fridge is full of limes? Well, if you’re me, then you have a whole array of outlandish ideas, recipes that will take all day to make, cost an arm and a leg, require an ice-cream machine, or will turn your kgs of limes into a fridge full of fattening lime-flavoured treats that need to be eaten now!… and promptly you will be forced to forget everything, and make some delicious salsa, and then these biscuits.
Like a jam drop, but with lime curd instead. Simple, delicious and easy. These little biscuits are crisp edged but tender, with a melting, fleeting hit of tart lime curd. They are terribly moreish that despite just eating some for lunch dessert (Yes! I have lunch dessert ) I just heard Felix scuttle into the kitchen and devour some more.
Lime Drop Biscuits
(makes about 50)
(recipe adapted from Baking Bites )
1/3 cup fresh lime juice
2t lime zest
5T white sugar
1 egg, room temperature
Dissolve sugar into lime juice over medium heat. Add zest.
Lightly beat egg in a separate bowl. Whisking constantly, slowly pour lime/sugar syrup into the egg. Beat for 2 minutes then transfer back into the pan. Heat over low heat, stirring constantly, until it starts to thicken and bubble.
Transfer to a small container and store in the fridge.
(recipe adapted from bread and honey)
1 cup white sugar
2t lime zest
2 1/2 cups flour
Preheat the oven to 180 degrees C.
Cream butter and sugar, then add eggs and zest. Beat until smooth and creamy. Fold in sifted flour 1 cup at a time to form a soft dough. Roll dough into balls (I used a tablespoon measure, and found them a little big, so switched to 1/2T size), and place on lined baking tray. Make a small indent in each ball for your curd, (If you use your thumb or finger, wet it with a little cold water and the holes will be cleaner and easier to make).
Place a small amount of curd in each indent, then place in pre-heated oven and cook until lightly browned, about 15 mins.
Cool thoroughly and store in an air-tight container.