A recipe for cookies!
I made frog cookies the other week, and I plan to make more, but here is the recipe, because they were pretty tasty.
Lemon and Lime cookies
140g/5oz plain chocolate, broken up, to decorate
30 thinly pared strips of lime rind, to decorate
225g/8oz butter, softened
140g/5oz caster sugar
1 egg yolk, lightly beaten
2tsp lime juice
280g/10oz plain flour
pinch of salt
finely grated rind of one lemon
Icing
1tbsp lightly beaten egg white
1 tbsp lime juice
115g/4oz icing sugar
To make the chocolate decoration, place the chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water and heat until melted.
Leave to cool slightly.
Line a baking sheet with baking paper.
Dip the strips of lime rind into the chocolate until coated then put on the baking sheet to set.
Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and lime juice.
I suspect I used too much lime juice, which resulted in very sticky dough that was a complete pain to roll out.
Sift the flour and salt into the mixture, add the lemon rind and stir until combined
Halve the dough, shape into balls, wrap in Clingfilm and chill in the fridge for 30-60 minutes
I ended up leaving it overnight, partly because it was so sticky and partly because I ran out of time
Preheat the oven to 190C/375F/Gas Mark 5.
Line baking sheets with baking paper
Unwrap the dough and roll out until about 3mm thick (i went slightly thicker because the stickiness was causing problems, and the cutters I was using were making the cookies fall apart if they were too thin)
Using a 6cm round cutter, you'll get about 30 cookies.
Place on the baking sheets and bake for 10-15 minutes, or until golden brown
Leave to cool on baking sheets for 5 mins then transfer to a cooling rack
To make the icing, place the egg white and lime juice in a bowl and mix together, then gradually add the icing sugar until you have a smooth paste.
Ice the cookies and top with the chocolate coated lime rind.
leave to set.
Obviously they're only frog cookies if you use a frog cutter like I did, and I didn't bother with the icing, but they were tasty.
Lemon and Lime cookies
140g/5oz plain chocolate, broken up, to decorate
30 thinly pared strips of lime rind, to decorate
225g/8oz butter, softened
140g/5oz caster sugar
1 egg yolk, lightly beaten
2tsp lime juice
280g/10oz plain flour
pinch of salt
finely grated rind of one lemon
Icing
1tbsp lightly beaten egg white
1 tbsp lime juice
115g/4oz icing sugar
To make the chocolate decoration, place the chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water and heat until melted.
Leave to cool slightly.
Line a baking sheet with baking paper.
Dip the strips of lime rind into the chocolate until coated then put on the baking sheet to set.
Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and lime juice.
I suspect I used too much lime juice, which resulted in very sticky dough that was a complete pain to roll out.
Sift the flour and salt into the mixture, add the lemon rind and stir until combined
Halve the dough, shape into balls, wrap in Clingfilm and chill in the fridge for 30-60 minutes
I ended up leaving it overnight, partly because it was so sticky and partly because I ran out of time
Preheat the oven to 190C/375F/Gas Mark 5.
Line baking sheets with baking paper
Unwrap the dough and roll out until about 3mm thick (i went slightly thicker because the stickiness was causing problems, and the cutters I was using were making the cookies fall apart if they were too thin)
Using a 6cm round cutter, you'll get about 30 cookies.
Place on the baking sheets and bake for 10-15 minutes, or until golden brown
Leave to cool on baking sheets for 5 mins then transfer to a cooling rack
To make the icing, place the egg white and lime juice in a bowl and mix together, then gradually add the icing sugar until you have a smooth paste.
Ice the cookies and top with the chocolate coated lime rind.
leave to set.
Obviously they're only frog cookies if you use a frog cutter like I did, and I didn't bother with the icing, but they were tasty.