Chewy Lime and Vanilla Cookies

My forgetfulness has struck again. Today it’s my kindle I’ve misplaced. However, we’re actually getting to the point where I’m panicking because it’s quite an expensive thing to lose 🙁 After vowing I’d never buy a kindle because I love the smell and feel of good old books, I eventually gave in and bought one just before Christmas as my book collection was taking over the house (I believe I still have more at my parents house) and I had an Amazon wishlist of over 200.

Now I have my kindle, I love it. It’s brilliant that it can store so much and it’s so small. There is a downside to it being small though, it’s easy to lose. I won’t give up on books completely, I still adore the smell and feel of holding a proper book, but I’m not adding to my collection at the moment. I like how instant it is too, you can decide you want a book, download it and have it on your kindle in about 5 minutes, brilliant.

Before I carry on ransacking my house, I’ll blog todays recipe. These cookies are really yummy, I decided to experiment a bit with flavours. I wasn’t sure lime and vanilla would work and I also wanted to use up some buttermilk that I had leftover. They turned out great, although a bit anaemic looking, I should have left them in the oven for longer as the buttermilk stops them from drying out.

I used the zest of 2 limes. However, my limes were tiny, tiny (picture to follow later) so if you have large limes then you may only want to use 1 as the recipe calls for 2tsp of lime zest. I did measure this loosely, they were more heaping teaspoons…

You will need:

> Ice cream scoop (for even cookies)
> 2 baking trays, lined

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Makes about 16

Ingredients:

> 6tbsp butter
> 1 cup caster sugar
> 1 egg
> 1/3 cup buttermilk
> 1 1/2 cup + 4tbsp plain flour
> 1/2 tsp bicarb
> 2tsp lime zest
> Juice of 1 lime
> 1 1/2tsp vanilla extract

Method:

> Preheat the oven to 180 degrees C and line the baking trays.
> Zest your limes. You need 2tsp of lime zest. For me this was 2 limes because my limes were really small!
> Place the butter, sugar, lime zest and vanilla extract in a bowl and cream together until light and fluffy.
> Add in the buttermilk, egg, flour, bicarb and juice of 1 lime and mix together until well incorporated.
> Using the ice scream scoop and a knife to level it off, place dollops of dough on the baking trays, leaving space between each one as they spread a bit. I always level off the ice cream scoop as you get even sized cookies.

> Place in the oven and bake for 15-20 minutes, until golden brown. I gave in and tasted one warm as I was desperate to see how the flavours went! They are good warm, but alternatively if you can wait then leave them to cool completely.
> Will keep in an airtight container for a few days.

Enjoy 🙂