By Darina Allen
Recipe for Coconut & Lime Cookies.
100g (3½ oz) butter
100g (3½ oz) white sugar
55g (2oz) desiccated coconut
1 teasp freshly squeezed lime juice
1 teasp finely grated lime zest
1 egg, beaten
175g (6oz) plain flour
1 teasp cream of tartar
½ teasp bicarbonate of soda
¼ teasp salt
Baking sheet, greased
Cream the butter and sugar together until light and fluffy. Add the desiccated coconut, lime juice and zest and mix well. Beat in the egg. Sift together the flour, cream of tartar, bicarbonate of soda and salt and fold them into the butter mixture until a dough forms.
Place the dough on a sheet of greaseproof paper and roll into a cylinder about 5cm/2in in diameter, twisting the ends of the paper together. Place in the freezer until the dough is firm. Preheat the oven to 200C/400F/gas 6.
Peel the greaseproof paper away from the cylinder and cut the dough into 5mm/¼in round slices.
Place the cookies on a greased baking sheet and bake for five to seven minutes. Remove from the oven and cool on a wire rack.