Swicy Lime & Chili Shortbread with Coconut Glaze
A tantalizing treat that marries the brightness of lime with a gentle kick of chili, these buttery shortbread cookies are finished with a luscious coconut glaze.
Servings: 12 cookies
Calories: 150kcal
Ingredients
For the Shortbread
- 120 g unsalted butter, softened Foundation for a good shortbread, creamy and rich.
- 60 g powdered sugar Delicate sweetness that complements other flavors.
- 150 g all-purpose flour Contributes to the cookie's tender crumb.
- 2 zest limes Infuses cookies with fresh citrus aroma.
- 1/2 tsp chili powder or cayenne Adjust to taste for a warm spicy kick.
- 1/4 tsp salt Elevates sweetness and balances flavors.
For the Coconut Glaze
- 100 g powdered sugar Creates a smooth glossy finish.
- 2 tbsp coconut milk Makes the glaze rich and luscious.
- 1/2 tsp vanilla extract Adds depth and warmth to the glaze.
- pinch salt Brings harmony to the glaze's flavors.
Optional Toppings
- toasted coconut flakes Adds a pleasant crunch and tropical flair.
- lime zest curls Adds color and additional citrus brightness.
- extra chili flakes Enhances the heat factor for spice lovers.
Instructions
Preparation
- Cream the butter and powdered sugar until light and fluffy (3-5 minutes).
- Add the all-purpose flour, lime zest, chili powder, and salt. Mix until a soft dough forms.
- Shape the dough into a log about 5 cm (2 inches) in diameter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Baking
- Preheat the oven to 175°C (350°F).
- Slice the chilled dough into 0.5 cm (1/4 inch) thick slices.
- Place slices on a parchment-lined tray and bake for 12-14 minutes until golden around the edges.
Glazing
- Whisk together the powdered sugar, coconut milk, vanilla extract, and a pinch of salt until smooth.
- Drizzle or spoon the glaze over cooled cookies and sprinkle with optional toppings.
Notes
Ensure butter is softened, chill the dough, and monitor baking time to prevent over-browning.