![]() ![]() The cookies will keep for about 3 days tightly covered at room temperature or for up to 2 months, well wrapped, in the freezer.Ĭenter a rack in the oven and preheat it to 325☏. The dough can be refrigerated for up to 2 days or wrapped airtight and frozen for up to 2 months. Slide the sandwiched dough onto a baking sheet you can stack the slabs and freeze for at least 1 hour, or refrigerate for at least 2 hours. Working with one piece at a time, roll the dough between sheets of parchment paper to a thickness of a scant 1/2 inch. Turn the dough out and divide it in half. There will probably be some dry ingredients in the bottom of the bowl work them in by hand with a sturdy flexible spatula. Pulse the mixer and then, when the risk of flying flour has passed, mix on low speed until the flour disappears into the dough.Īdd the toasted and untoasted coconut and pulse to incorporate. Turn off the mixer and add the dry ingredients all at once. Add the butter and salt to the bowl and beat on medium speed for about 3 minutes, until smooth. If using a stand mixer, fit it with the paddle attachment. Put the sugar and lime zest in the bowl of a stand or in a large bowl in which you can use a hand mixer and, using your fingertips, work the zest into the sugar until the sugar is moist and fragrant. Whisk the flour, cornstarch and coriander together. Shredded unsweetened coconut, for sprinkling However, it’s more of a technicality use what you’ve got.īutter, cut into chunks, at room temperatureĬoconut, half toasted (see note below Directions) I like to use sweetened coconut in the cookie dough because I like its chewiness, but I prefer the dryness of unsweetened coconut for the topping. ![]() All of this comes as a surprise, since the cookie masquerades as a plain coconut-dusted shortbread. There is so much lime zest that the cookie reminds some people of a piña colada. It’s just that they seemed a touch too simple to become a gotta-have.īecause I use some toasted and some untoasted coconut, the cookie’s texture is both crisp and chewy. And not that their texture flaky, crunchy and chewy at the same time isn’t fascinating it is. Not that their flavor and the memory of that flavor doesn’t linger it does. Not that they aren’t tasty and satisfying they are. Ginger & Honey Bread & Butter Pudding with Strawbe.If anyone had told me that these would develop a committed cult following, I’d have told them they’d backed the wrong sweet.Original All Bran Muffins (small batch).Dried Apple, Pear & Plum Breakfast Bread.These have a lovely texture and that hint of lime and coconut is yummy. I did half with glaze and half without and while the glaze is lovely, I think I prefer them plain, but then I don't have a particularly sweet tooth. I generally do your oatmeal and raisin ones, but thought this might make a nice change and I do love the lime and coconut combination of flavours. Well, I had to make these straight away as we love oatmeal biscuits. Mum made batches of "kisses" - a very short biscuit sandwiched together with icing or sometimes jam, as well as jam drops, thumbprint biscuits, honey jumbles, ginger nuts, Garibaldi (my brothers called them squashed fly biscuits) and of course our iconic oatmeal biscuit - Anzacs. Homemade biscuits were the only ones I ever got growing up as we did not have the money for store bought things. A big, bright silver lining if there ever was one! How lucky that her mum is thoughtful and can bring her some food - and what a blessing that you are now able to do that. ![]()
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