Lime curd thumbprint cookies

Name: Lime curd thumbprint cookies
Prep time: 30 min
Total time: 47 min
Yield: 20
Ingredients: 3 organic limes; 165 g sugar; 1 tbsp Maizena cornflour; 2 eggs; 200 g butter; 1 pinch salt; 1 egg yolk; 300 g white flour; icing sugar

Baking biscuits is one of the best activities to do in the kitchen. Thumbprint cookies lend themselves to all kinds of different variations as their cup-like shape is perfect for all manner of delicious fillings. You can fill them with hazelnut spread, chocolate ganache, jam or curd. Curd is a spread with a custard-like consistency that is made with butter and citrus fruit juices. The most famous is lemon curd (which can also be used here), however I recommend using a lime curd for this recipe. It is quick to make but you must be very careful when heating it – constant stirring is essential! If this puts you off, you can also buy ready-made curd.

Ingredients

20 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lime curd

2 organic limes, grated zest and the juice

75 g sugar

1 tbsp Maizena cornflour

2 eggs

50 g butter, cut into pieces

Biscuit dough

150 g butter, soft

90 g sugar

1 pinch salt

1 egg yolk

1 organic lime, grated zest and 2 tbsp of juice

300 g white flour

To fill

icing sugar, to dust

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How it's done

Lime curd

Place the lime zest and juice (approx. 50 ml), sugar, cornflour, eggs and butter in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Heat for approx. 10 mins., stirring constantly. As soon as the mixture thickens, remove the bowl from the pan. Ladle the hot curd into a clean, warmed jar, fill the jar to just below the rim, seal immediately.

Biscuit dough

Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a mixer. Combine the egg yolk, lime juice and zest, mix in. Add the flour, mix to create a soft dough.

Biscuits

Divide the dough into 20 portions, shape into balls and transfer to a baking tray lined with baking paper. Use your thumb to press a hollow into the balls.

To bake

Approx. 17 mins. in an oven preheated to 175°C (convection). Remove the biscuits, press gently into the hollows with a teaspoon.

To fill

Fill the hollows with approx. ½ tsp lime curd, leave the biscuits to cool on a rack, dust with icing sugar.

Good to know

Shelf life:	Store the lime curd in a cool, dark place for approx. 2 weeks.

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20 pieces

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