19 | January | 2017 | Tiny Sweet Tooth

I love citrus fruits ! The colours, the smell, the tanginess, they just brighten me up. I mostly bake with lemons or oranges and this is the first time I use lime. Normally I just use lime juice to make guacamole. The flavour of lime balances nicely with butter and white chocolate. This cookie dough is also very “unique” ! There are two kinds of flour, all-purpose and self-rising. About 4 years ago, I tried to bake some shortbread cookies. The recipe called for cornstarch, but I accidentally put in self-rising flour ! To my surprise, they turned out really good ! Since then, I have used this combination many times with different variations and everyone likes it. Well, I guess I really have learned from my “mistake” …..but I don’t plan to correct it ! 🙂

Makes about 24 cookies

200 g unsalted butter, softened
90 g icing sugar + more for dusting
225 g all-purpose flour
45 g self-rising flour
1/4 teaspoon salt
1 tablespoon fresh lime juice
Zest of a small lime
1 teaspoon pure vanilla extract
50 g white chocolate chips

Preheat oven to 325°F
Sift together both flours and salt, set aside
Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy
Add lime juice, zest and vanilla extract
Add flour mixture in 2 parts, mix until just blended
Stir in white chocolate chips
Refrigerate dough for 1-2 hours to prevent cookies from spreading too much
Shape dough into one inch balls and place on baking sheets lined with parchment paper, about 2 inches apart
Bake for about 15 minutes, until edges just golden
Cool on baking sheets for about 10 minutes, then completely on rack
Dust with icing sugar