National Baking Week Day One: Lime Cream Crunch Cookies

It's National Baking Week and it seems like a great excuse to create some sweet treats!

Every day this week I will be posting a 'tried and tested' biscuit, cookie or oatbar recipe. Some of these recipes I bake regularly and some I have been inspired to try this week in honour of baking week.

To get things started here is a fabulous lime cream biscuit recipe which tastes refreshing good....

Ingredients:

120g/4oz lightly salted butter or good quality margarine

120g/4oz granulated sugar

1 tablespoon milk

175g/6oz plain flour

Finely grated rind of 1 lime

2 tbsp fresh lime juice

Filling:

75g/3oz unsalted butter, softened

175g/6oz icing sugar, sifted

1tbsp grated rind of 1 lime

2tsp fresh lime juice

Method:

-     Preheat oven to 350oF/175oC/Gas mark 4. Grease two large baking sheets or line with non-stick baking parchment.

-     Beat the butter and sugar together in a mixing bowl until pale and fluffy. Mix in the milk, flour, lime rind and lime juice.

-     Place 12 equal sized spoonfuls of the mixture onto the baking sheets, allowing 8cm/3in all round for spreading. Flatten the mounds of mixture a little using the back of the spoon.

-     Bake the cookies in the oven for around 12-14 minutes, until pale golden. Remove from the oven and immediately flatten any domed biscuits gently with the back of a fork. Leave the biscuits on the trays for approximately 1 minute to firm then transfer using a thin metal spatula to a wire rack to cool completely.

-     To make the filling, in a small bowl beat together to butter and icing sugar until soft and stir in the lime rind and juice for a soft icing. Sandwich the cookies together with the filling.