Another crowd-pleasing ‘too many limes’ recipe. The dough for these cookies is so thick and fluffy,
I think making them is just as good as eating (or gifting) them.
Based on Gastronomy Blog’s Orange Spice Cookies (which I have made verbatim — they’re also VERY good.)
For the lime-sugar coating:
1/2 cup caster sugar
1 tbsp* lime zest
For the cookies:
2 + 1/3 cups self-raising flour**
1 + 1/2 tsp cinnamon
1 + 1/2 tsp ground ginger
1 tsp allspice***
1/4 tsp pepper
1/4 tsp salt
165 g softened butter
1/3 cup dark brown sugar
1/3 cup caster sugar
1 egg yolk
3 tbsp lime juice
1/4 cup golden syrup or molasses
1/4 cup maple syrup****
- Preheat the oven to 175° C.
- Put the 1/2 cup of caster sugar for the topping in a medium bowl, add the lime zest, stir will, and set aside.
- In a medium bowl, sift together the flour, spices, salt and pepper. Set aside.
- Juice the limes until you have 3 tablespoons of lime juice. Set aside.
- In the bowl of your stand mixer (or in a large bowl with hand beaters), cream together the butter, brown sugar and caster sugar.
- Still mixing, add the egg yolk until combined.
- Ditto with the lime juice.
- Ditto with the maple syrup and golden syrup (or molasses).
- Slow down your mixer/beaters, and add the flour in small portions until fully combined.
- It’s time to grab a bit of dough and roll it into a ball. The best way I can describe it is ‘the size of a very small lime or a baby Brussels sprout’. Like this:
- Put the sugar-and-zest-covered cookie-dough balls on a baking sheet/tray (they don’t spread a lot so go crazy) and bake for 10 minutes or so — until the cookies have flattened and are dry/golden all over (as they are in that first photo).
- Allow to cool completely on a cooling rack. They will be quite crispy at the edges/soft in the middle straight after you’ve baked them, but the texture will even out the next day and they should be generally ‘chewy’ all over.
I had no trouble making these even though the battery in my kitchen scales is flat, and I didn’t have any plain flour or cloves as required in the original recipe. In other words, these are easy to make and hard to screw up.
*If you don’t have a tonne of limes lying around, the zest of two or three will do just fine.
**I used SR flour because it’s all I had, but the original recipe calls for plain flour + 1 tsp baking soda. Just use what you’ve got.
***I used allspice because I didn’t have any cloves (I know, I should have gone out to the supermarket at this point!), but either (or half of each) will do.
****If you don’t want to ‘waste’ your maple syrup, another 1/4 cup of golden syrup or molasses will work.