Coconut and lime make a good couple. The two always present themselves together in Thai curries with the accompaniment of chilli, ginger, lemongrass, and other lovely herbs and spices that work together to make the most divine sauce.
Coconut's the quiet mellow one in the relationship, and lime's the sassy one with the attitude. They're together because they balance each other out. Lime provides a sharp counterpoint to the coconut. Coconut on its own can be boring, and lime on its own may be too much to handle, but balance the together and you've got a relationship that can flourish in many dishes. They're the perfect splash of paint on a blank canvas. Add them to your cake batters, stir-fries, cookies, custards etc etc.
Makes..a lot of cookies.
1 1/4 cup plain flour
1 tsp baking powder
pinch of salt
2/3 cup coconut butter
3/4 cup caster sugar
1/4 cup almond milk/other milk of your choice
zest and juice of 1 lime
Whisk together the flour, baking powder and salt.
Melt the coconut butter over a double boiler until softened.
In a separate bowl, beat together the coconut butter and sugar until fluffy. Add the juice and zest of a lime, the milk, and then stir in the flour mixture.
Gather the dough together and wrap in cling film. Leave in fridge to chill for at least two hours.
Preheat oven to 180C. Grease and line a baking tray.
Roll the dough out onto a floured surface to about 5mm thick.
Use cookie cutters or shot glasses to cut out cookies. Place them on the baking tray, they can be quite close together since they won't really spread. Bake until just brown the edges, about 10-15 minutes. Bake in several batches if necessary.