Chocolate Lime Biscuits
A while back, I won a book voucher from the wonderful Dom over at Belleau Kitchen. It took me a while to make a decision, but I finally bought a copy of Delia’s Cakes; it’s a rather sober choice for me, but I’ve never really had any dealings with Delia, so I thought I’d give her book a try. It’s very nicely laid out with cool pastel colours (also not my usual style) and clear, rather plain photographs. She also gives instructions as to which part of the oven to place the bakes in. This is an essential but often overlooked part of baking, but rarely do recipe books mention it – big bonus point. There are lots of recipes I’m keen to try but I started out with one fairly standard recipe and one that was a little more unusual, both were citrus recipes and as I still have several limes to use up I did a citrussy swap.
The Cow Lady and Gingham Chicken were hosting a cake and coffee morning for Red Nose Day at their shop Jelly Pebbles. I was unable to attend (chocolate course!), but did manage to get a cake baked for the occasion. Lemon drizzle always seems to go down well and I thought Delia was bound to have a recipe for this classic which I wanted to convert into a lime drizzle. She did and so I did.
A couple of friends were acting in an am-dram production of Calendar Girls so I thought a box of biscuits would be a nice post performance pick-me-up. Again I turned to my new book and spotted a recipe for chocolate orange biscuits that Delia seemed quite keen on. With all my recent chocolate and lime experience (chocolate key lime pie, ginger and lime cake, lime and coconut loaf) I couldn’t see why the combination wouldn’t work in biscuit form.
This is how I made:
Chocolate Lime Biscuits
- Creamed 125g unsalted butter and 175g caster sugar until pale and fluffy.
- Grated in the zest of three limes and creamed some more.
- Sifted in 225g flour (half wholemeal and half white) and 2 level tsp baking powder. Stirred it in as best I could
- Squeezed in the juice of half a lime (about 1 tbsp) and stirred.
- Mixed in 75g chopped 70% dark chocolate.
- Brought the mixture together with my hands and rolled out on a floured surface to about 1 cm in thickness.
- Cut out heart shapes. Re-rolled the trimmings and repeated the process creating about 30 biscuits in total.
- Baked on a lined baking sheet, one batch at a time at 180C.
- The first batch I set for 15 minutes (Delia quoted 20). Sadly they came out looking somewhat scorched, so the 2nd batch I set for ten minutes.
- Removed onto a wire rack and dusted the tops with caster sugar.
Happy St Patrick’s Day to all Irish readers.