Try your hand at these zesty moments!
Preheat oven to 170c.
Line your baking tray with non stick baking paper and prepare a piping bag with or without a nozzle. If you are using a nozzle, grab one about 15mm big.
In a mixing bowl, whisk together your butter, lime zest and icing sugar until light and fluffy.
Sift together your dry ingredients and stir into the sugar/butter mixture.
Put the mix into a piping bag and pipe 4cm rounds. Bake for 12-14 minutes or until golden. Let the cookies cool on a wire rack.
While the cookies are cooling make your ganache. Bring the coconut cream to the boil then add the white chocolate and stir until the chocolate is melted. Add the lime juice and then let the mix cool until it is at a pipeable consistency.
Turn half the cookies upside down and pipe some of the ganache mixture on each cookie. Place the other half on top and eat as soon as possible!
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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