LIME & ALMOND SHORTBREAD THINS, easy indulgence

When an unexpected indulgence is required, this recipe meets the need...with bells on!

Lime & Amond Shortbread Thins

It was created for a guest who, it was revealed, was   celebrating a birthday.  

Based on the popular 4-ingredient Bottom of the Barrel Shortbread, the Lime Almond Thins are a delicious little treat.

The lime sings of summer, the richness of butter and icing (not granulated) sugar produces a tender crisp mouthful, and the tiny nuggets of nuts make for an entrancing texture.

At least an hour's resting time is needed but otherwise the recipe takes little time to prep, bake and ice. 

It's a godsend.

Cost: £1.75 (6/24)

Makes: 20 'ish biscuits, depending on size

Ingredients:

 

Biscuits

  100gm/3.5oz soft salted butter

             40 gms/1.4oz icing sugar

         3/4 tsp lime juice

         2 generous tsp lime zest

     

         110gm/3.8oz plain white flour 

         25gm/4/5 oz ground almonds 

              

         generous handful finely chopped almonds (not blanched) 

Flowing Lime Icing 

2 tsp lime juice

1/2 cup icing sugar

     

Method:

1. Whip butter until structure breaks down (a few seconds);  beat in sugar until pale & fluffy - a few minutes; beat in lime juice; blend in lime zest
2. Add ground almonds, mix; then flour, slowly mix until soft dough forms; stir in finely chopped almonds  distributing as evenly as possible  
3. Form into a log of chosen size, wrap in cling film, twisting ends to even out lumps and bumps; refrigerate at least 1 hour
4. When ready to bake, preheat oven to 180c/350f
5. Carefully (the dough is delicate) slice biscuits 1/4 inch/generous 1/2 cm thick.  Using a fish slice or palette knife, transfer to baking tray/s lined with greaseproof paper or a silicone mat, leaving   space in between
6. Bake in oven or air-fryer 11 mins; cool on baking  tray 5 mins; transfer to cooling rack
7. Make Lime icing: mix lime juice with icing sugar, if necessary adding more juice little by little until the icing flows but hardens quickly.  
8. When the biscuits are completely cold, either drizzle the icing with a fork or spoon OR fill a small sandwich bag, snip off a corner and squeeze icing onto the biscuits OR dunk the biscuits into the icing until half is coated (you'll need double the icing recipe in that case).  Alternatively, serve plain, OR drizzle with or partially dip in melted white chocolate 
9. Store cookies in an airtight container

Comments:

• 'The biscuit was glorious to eat; it had a gorgeous texture, and the lime icing really 'took the biscuit'.  Retired writer
• These are very good; the best!'

Tips:

• If you don't have ground almonds, replace with wholemeal flour....the texture and flavour will change but it'll still taste good
• Replace chopped almonds with any other nuts

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.