Disclaimer: these are not the yoyo brand of melting moments. I named them as such because they melt in your mouth.
I realised that my last two posts have been about cookies that are named after drinks that they taste like. This was not on purpose, it just kinda happened. Although now that I’ve noticed, my immediate thought is to make hot chocolate cookies to complete the trio, maybe some english breakfast or earl grey biscuits – I’m thinking dry shortbreads that melt in your mouth. What do you reckon?
Hot chocolate, on the other hand… how to get that creamy sweet chocolate-y taste without going too chocolatey or too sweet? How to get that beautiful milky texture/taste? Oh, it’s all too much!
Deb called these meltaways and they’re really the cookie version of a lime and soda; they’re tart and very lime-y but you roll them in powdered sugar and they just disappear off your tongue and you’re left wanting more. And more. And that is the precise reason I only baked one roll of cookies and left the other three in the freezer. Apparently they keep quite well in there.
Look, I just love working with something as bright green as a lime. They don’t call it lime green for nothin’, now do they?
Also, I’m thinking of getting a lime tree. Why? Well, pretty much every second backyard in Australia has a lemon tree. We have one back home. There are lemons on our counter from someone’s backyard. Lemons, it seems, are THE versatile citrus fruit to have around.
Oranges are much loved, also. I’ve been to the orange farms up near Mildura. Orange quarters are handed around by the boxful at netball and football games around the country. Orange smiles abound. Oranges are the happy citrus.
But limes don’t get much of a look in, and for that I ask, why? They’re so cute and green and pretty…
Bring back the lime! I never knew the difference between key limes and regular limes. We only really have one type in Australia but I kept reading about key lime pie, key lime cheesecake, key lime meltaways… key limes everywhere! I googled it (as you do) and it turns out key limes are smaller, cuter and sweeter than Persian or regular limes. We have what’s called Tahitian limes which are apparently the same as Persian limes but they looked a lot like the key limes in the picture. Ah well. I’ll just have to get my lime tree, then I can have all the limes I want and not worry about what type they are.
Enough of my ranting. Make these cookies.
Lime Melting Moments
Adapted from Smitten Kitchen
1/3 cup icing sugar, plus extra for rolling
grated zest of two limes
juice of same said two limes (about two tablespoons full)
teaspoon vanilla extract
2 cups minus two tablespoons plain flour
two tablespoons cornflour (alternatively, instead of the plain flour and cornflour [I just put the cornflour into the cup measure and then topped it up with flour] use two cups of cake flour)
1/4 tsp salt
Cream butter and sugar until fluffy. Beat in zest, juice and vanilla, also until fluffy. Scrape down the sides of the bowl and stir that in, too.
Whisk together dry ingredients. Add to butter mixture and beat in until just combined. Lick the beaters.
Divide the mixture into four equal parts. Roll them out into log shapes, wrap in baking paper and refrigerate about half an hour.
Preheat oven to 180º. Line a baking tray with baking paper. Slice the logs (without the paper, silly!;) into thin rounds and bake until barely brown, about 15 minutes. Cool on a cookie rack, but while still a little warm, toss in icing sugar to coat.
Try not to eat them all at once.