Monday, August 1, 2011

Lime Cookies

Taking a look at the cookie recipes you already know, we have found missing some of the more traditional, so-called chocolate cookies, but not because we take off the oven in the summer. 230 grams of cake flour, 50 grams of rice flour, 45 grams of lime paste, 1 egg, 120 grams of sugar (to taste and vary depending on the acidity of the lime), 3 grams of baking powder, a pinch salt and 200 grams of butter.

Lemon sugar to coat (in this case is a commercial coarse) and normal sugar. Sift the flour of wheat and rice with yeast and pinch of salt, put it in a large bowl. Put the butter into another container that you left at room temperature to make it soft, or rállala to soften quickly. Stir in butter sugar, egg and lime paste.

Mix well until a smooth cream and the flour is added gradually, mixing without kneading too much, just until the dough is well integrated with the ingredients. Make a ball and covered with plastic wrap, let stand in refrigerator about 40-60 minutes. After this time, preheat the oven to heat up and down to 180 º C.

Put sugar on a plate of lemon and sugar to coat well mixed normal cookies. Start making dumplings about 25 grams. Exudes all the balls with sugar and is depositing cookies on the baking sheet covered with a Teflon or other material for cooking, leaving space between them because they will spread during baking a little.

When the oven is at temperature and cookies ready, enter the tray in the oven, bake lime cookies for 15-20 minutes. They should not just brown, they are tender when removed from oven, you can see that are made as cakes, pierced with a toothpick. Place cookies on a wire rack to cool before you taste them or book them in the cookie jar, but when they discover will not last long.

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