Swicy Lime & Chili Shortbread with Coconut Glaze
Delight in the fusion of sweet and spicy with these buttery shortbread cookies infused with lime and chili, topped with a creamy coconut glaze.
Servings: 24 cookies
Calories: 110kcal
Ingredients
For the Shortbread
- 120 g unsalted butter, softened Creamy and rich for a tender base.
- 60 g powdered sugar Adds delicate sweetness.
- 150 g all-purpose flour Essential for structure.
- 2 units zest of limes Introduces refreshing citrus note.
- 1/2 tsp chili powder or cayenne Adjust to taste for spiciness.
- 1/4 tsp salt Enhances flavors.
For the Glaze
- 100 g powdered sugar Perfect sweet finishing touch.
- 2 tbsp coconut milk Adds tropical creaminess.
- 1/2 tsp vanilla extract Enhances flavor profile.
- 1 pinch salt Brings out flavors.
Optional Toppings
- toasted coconut flakes Adds texture.
- lime zest curls For presentation.
- extra chili flakes For additional heat.
Instructions
Preparation
- In a mixing bowl, cream the softened unsalted butter and 60 g powdered sugar until light and fluffy.
- Gradually add in the 150 g all-purpose flour, zest of 2 limes, 1/2 tsp chili powder, and 1/4 tsp salt. Mix until a soft dough forms.
- Shape the dough into a log, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
Baking
- Preheat oven to 175°C (350°F).
- Slice the chilled dough into 0.5 cm rounds and place on a parchment-lined baking tray.
- Bake for 12-14 minutes, or until edges are golden. Cool on a wire rack.
Glazing
- Whisk together 100 g powdered sugar, 2 tbsp coconut milk, 1/2 tsp vanilla extract, and a pinch of salt until smooth.
- Drizzle the glaze over cooled cookies and sprinkle optional toppings if desired.
Notes
Ensure butter is at room temperature for smooth creaming. Don't skip the chilling step; it helps maintain cookie shape. Adjust chili to personal taste.