Key Lime Pie Cookies

Makes 16

Hands-on Time 30 minutes plus chilling (overnight)

Baking Time 15 minutes

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Ingredients

• 320g unsalted butter (softened)

• 200g light brown sugar

• 325g caster sugar (divided)

• 2 tsp almond extract

• 2 large eggs

• 300g plain flour

• 100g cocoa powder

• 1 tsp bicarbonate of soda

• 1 tsp fine salt

• 1 tbsp instant coffee powder (fine)

• 5 limes (zested and juiced)

• 2 medium eggs

• 2 medium egg yolks

• Swiss meringue (made with 4 medium egg whites and 280g sugar)

Equipment

• Freestanding mixer with paddle attachment

• Spatula

• Fine grater

• Baking parchment

• Baking sheet (ideally aluminium)

• Knife

• Round-bottomed spoon (e.g., tablespoon measure)

• Wire rack

• Heatproof bowl

• Juicer

• Saucepan filled with water

• Measuring jug

• Whisk

• Piping bag with star tip

• Spoon

• Blowtorch (optional)

Method

1. Make the cookie dough

• In a freestanding mixer, beat 250g butter, light brown sugar, and 175g caster sugar for 5 minutes until light and fluffy.

• Add the almond extract and eggs, mixing briefly to combine.

• Add the flour, cocoa powder, bicarbonate of soda, salt, and instant coffee. Mix until just combined, scraping down the sides with a spatula.

• Shape the dough into a log, wrap in parchment, and chill for 30 minutes.

2. Shape and bake the cookies

• Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.

• Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

• Bake 6–8 cookies at a time, spaced 10cm apart, for 15 minutes.

• Immediately press a dimple into the centre of each cookie using a round-bottomed spoon. Cool on a wire rack.

3. Make the lime curd

• Zest and juice the limes to yield 150ml juice. Combine the juice, zest, 150g caster sugar, and 70g butter in a heatproof bowl.

• Place the bowl over a saucepan of simmering water, stirring until the sugar dissolves and the butter melts.

• Whisk the 2 eggs and 2 egg yolks in a jug. Gradually whisk into the lime mixture.

• Cook, stirring constantly, until thickened. Let cool completely.

4. Assemble the cookies

• Pipe a circle of Swiss meringue around the dimple in each cookie.

• Fill the centres with lime curd, then pipe more meringue over the top to seal.

• Toast the meringue with a blowtorch or under a grill until golden.

Tip

• For the best results, assemble the cookies just before serving to keep the meringue fresh and the cookies crisp.

Enjoy!