Adapted from: ‘Wintersweet’ by Tammy Donroe Inman
Yield: 24 Cookies
Ready to Eat!
One of the wonderful ladies I work with came in with a case of limes the other day, and after restraining myself from greedily taking them all I am very proud to tell you I restricted myself to just 10. However then came the next problem… what to do with the limes! I have so many receipes, both sweet and savoury it was really hard to decide what to do with them.
My original intention was to make some Lime, Coconut and Rum cupcakes however after having a rather long day at work I decided to postpone my original intention and make these quick and easy cookies instead. They are an absolute cinch to make and drizzling them with a bit of white chocolate gives them a lovely flourish.
Just a note to be very careful to only zest the green part of the lime, the pith (or white part of the skin) is very bitter and will ruin the flavour of the cookie if included in the batter.
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Yield: Approx. 60 Cookies
Better be quick before my boyfriend eats them all =)
These are my boyfriend’s favourite cookies! I don’t make them very often but when I do I have to stand guard over the cooling cookies so he doesn’t eat them all at once. Once cooled I like to drizzle a little white chocolate over the cookies to finish them off, however they are fantastic even without this step.
I prefer to chop my white chocolate rather than use chocolate chips. I find it makes the cookies chunky and the slivers of white chocolate that you get whilst chopping melt into the batter and make the cookies extremely more-ish. The same goes for chopping up the macadamia’s. If you’re allergic to nuts you can omit the macadamia’s, try substituting dried cherries or cranberries. They give the cookies a lovely tart note.
Feel free to also substitute milk chocolate chips and pecans for the white chocolate and macadamia, the recipe works well either way!
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