1st July 2012
After a busy morning over the allotment weeding (I wish my vegetables would grow as quick as the weeds), planting and picking yet again more strawberries (and a few raspberries too) and a busy afternoon making strawberry ice-cream and lots and lots of jars of strawberry jam, I didn’t really fancy sitting down to watch the football, so thought I would go back into the kitchen to do a little bit of baking.
I wanted something easy and not too time consuming, so these cookies looked ideal. Luckily I had bought a couple of limes this week when I went shopping, so there was no excuse.
This looked a very simple recipe, just four ingredients required, so it shouldn’t take too long!
First things first, oven on to preheat as normal and two baking trays were lightly greased.
Into the bowl went some softened butter and sugar. It actually was rather a tiny amount to what I’ve been used to lately, so rather than getting the electric whisk out, I decided to beat it the old fashioned way (or the way we used to have to do it at school) with a good old wooden spoon. Once the two ingredients were combined, it was quite easy to get the mixture to a creamy consistency.
Next the flour was added and the grated rind of two limes. The smell of the limes had already filled the kitchen and made it feel very summery (if only it was). These were mixed in and then it was a case of in with my hands to bring it altogether to form a dough. I thought the mixture may have had to rest in the fridge for a while, but it didn’t, so it was straight on to the next step.
16 little balls of dough were rolled and placed on the baking tray, they were about the size of a walnut! Then it was a case of making the lattice pattern on the top. I had to slightly flatten each ball in order to do this, but it was simply making a criss-cross impression on the top of each cookie with a skewer.
Simple, that was it, into the oven they went. Mary suggests putting them in for 10-15 minutes or until just beginning to turn gold. Mine were actually in the oven for nearly 20 minutes. I think the recipe was so quick and easy to make that the oven hadn’t actually had time to heat up properly.
Anyway, out they came and I popped them onto a wire rack to cool. Once cool they were placed into a tin and it wasn’t until this morning that I actually tasted one. When I removed the lid from the tin the smell of the limes hit me well and truly. I was rather worried that the lime would over-power the little cookies, but it didn’t they had a lovely texture and the lime flavour was just about right. I will have to see what everybody else thinks of them when they’re home – that’s if there’s any left, they are rather moreish!!
Now it’s just a case of what to do with the two ‘bald’ limes I have in my fridge!!