Imagine a crisp ginger spiced cookie topped with a sweet, tart icing made with lime zest and juice.
Just the thought of them makes your mouth water doesn’t it?! An exotic yet classic combo and in these little cookies (that I promise won’t last long) both flavours complement each perfectly.
Try substituting treacle for the golden syrup for a darker, richer tasting biscuit or use lemon in place of the lime. Or orange. Ooh, orange and ginger, I have to try those next. They’d be like a little hint of Christmas!
- 200 g flour
- 1 level tablespoon ground ginger
- 1 teaspoon baking powder
- 75 g butter
- 50 g sugar
- 2 tablespoons golden syrup
- 1 tablespoon milk or water
- 100 g icing sugar
- Zest of 1 lime
- 2 tablespoon lime juice
- Preheat the oven to 180/350/gas 4. Stand a tin of golden syrup in a small bowl of hot water to soften it, or if it's in a glass jar, zap in a microwave for around 30 seconds (without the metal lid) just to warm it through to make it easier to work with.
- Sieve together the flour, ginger and baking powder and rub in the butter. Then add the sugar, the warmed syrup and the milk or water, combining until it becomes a dough.
- Roll out to around 6 or 7mm thick and cut out with a cookie cutter. Slide a palette knife under each one and transfer to a greased baking sheet.
- Bake for 10-12 minutes, or until the cookies are golden brown. Pop on a cooling rack to cool.
- Sift the icing sugar into a bowl. Stir in the lime juice & zest until you have a thick but spreadable icing. Add in extra juice drop by drop if it is too stiff, or a little more sieved icing sugar if too runny.
- When the cookies are completely cool, spread each one with a good dollop of icing and spread it out with the back of a spoon.
- Let the icing harden. If you are going to package these up, the icing needs to be completely hard, ideally leave overnight or even up to 24 hours depending on the thickness of icing.