Lime and white chocolate cookies.

When fate/my dad delivers too many of my aunt’s super-limey limes to my doorstep,
these sweet, chewy, zesty cookies are the first thing I make. (The second is marmalade.)

image

This recipe makes a ‘double batch’ (220g butter, 2 eggs etc.) but I just safely made 1.5x this recipe in one go without killing Bess the KitchenAid. Although it did make a LOT of cookies. Which is good. Because I challenge you to find someone who doesn’t want one. (Based on several occasions, I can promise it’s a good recipe.)

Gather:
400 g white chocolate*
Zest of 3 limes
2 tsp lime juice

2 + 1/2 cups plain flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

1 cup butter (room temp. or slightly softer)
3/4 cup caster sugar
3/4 cup dark brown sugar
2 eggs

Then:

  1. Preheat the oven to 175° C.
  2. Zest and juice the limes. Set aside in a small bowl until needed.
  3. Chop the white chocolate into largeish chunks and set aside.
    image(Largeish chunks: in the bowl)
  4. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  5. In the bowl of your stand mixer (or a large bowl with hand beaters) cream together the butter and sugars until pale and fluffy.
  6. Still mixing, add in the eggs one by one, then the lime zest and juice until fully combined.
  7. Slow down the beaters/mixer, then slowly add the flour mixture until fully incorporated.
    image
  8. Switch to a wooden spoon and stir in the white chocolate chunks until evenly distributed.
  9. Spoon heaped teaspoons of the dough onto two baking sheets** and bake for about 8 minutes, or until the surface of each cookie is dry and the edges are just golden (but not ‘brown’). Repeat until they’re all done (no need to refrigerate the dough in between batches).image

 

Notes:

These are brilliant when they’re still warm and the white chocolate is still a bit soft from the oven (written while nibbling one), but they’re even better the next day when the lime flavour has had some time to develop.

*Look, you can use expensive stuff, but really, it’s white chocolate. I use whatever is cheapest in the supermarket and it always turns out delicious.
**You’ll need to do several batches, but keep it to two trays at once unless you have an industrial-size/strength oven.

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