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Shortbread biscuits with lime icing

15 minutes

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Shortbread biscuits with lime icing

By Abigail Donnelly

Serves Makes 8

Difficulty Easy

Prep Time 10 minutes, plus 1 hour's chilling time

Cooking Time 15 minutes

Ingredients

125 g salted butter
55 g caster sugar
180 g cake flour, plus 2 T for rolling
Pistachios, roughly chopped, to garnish
Fresh rosemary, roughly chopped, to garnish
Lime zest, to garnish
Edible flowers, to garnish

For the lime icing:

50 g icing sugar
1 T water
1 T lime juice
1 lime, zested

Method

Preheat the oven to 180°C. Line a baking sheet with greaseproof paper. Cream the butter and sugar together until light. Mix in the flour and knead to form a smooth dough. Wrap in clingwrap and chill for 30 minutes.
Roll out the dough to a thickness of a 5 mm on a lightly floured surface and cut into shapes. Place the biscuits onto the baking tray and chill for 30 minutes.
Bake for 15-20 minutes, or until golden. Remove from the oven and allow to cool.
To make the lime icing, sift the icing sugar into a bowl and mix in the water, lime juice and lime zest until smooth. Add more liquid if necessary. Spoon the icing over the biscuits and garnish with the pistachios, rosemary, lime zest and edible flowers.

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