What is the first thing we do when we are sad? We seek comfort in things that are familiar to us.
For me, that would mean paging through my grans cookbooks and looking at her recipes, her notes and more importantly looking at her writing.
This recipe, screamed at me and I could not wait to get home to make it.
This recipe dates all the way back to the 7th December 1995… geez I was 7 years old. I don’t even think I could reach the kitchen table, and my memory had not developed as yet, because trust me I do not remember my granny making these.
When I make sweet chocolate doughnuts the other day, I used bitter chocolate to counter act the sweetens and my parents complained that the bitter chocolate spoiled the doughnuts so when I make these cookies I decided to use semi sweet chocolate and guess what.
They complained that the chocolate was too sweet… talk about being complicated, to bitter was too bitter, the semi sweet was too sweet, just imagine what they would say if I had to use normal milk chocolate… most likely it is too sweet, there goes their sugar.
My brother loved these cookies, he ate 5 straight out of the oven, he wouldn’t even let them cool down. He sat at the table and watched me take them out of the oven, making sure that he got first pick.
- 2 x cups cake flour, sifted.
- ½ x cup castor sugar, sifted.
- 200g x butter, chilled, cubed.
- Zest of 1 lime
- Juice of 1 lime.
- 100g x chocolate, melted.
- Almonds and sprinkles to decorate.
- In a bowl, mix together the cake flour, lemon zest and castor sugar.
- Add the butter and using your fingers, rub it into the flour mixture till it resembles crumbs.
- Add the lemon juice and mix till the mixture comes together.
- Shape into a ball and wrap in cling wrap.
- Pop into the fridge to chill for an hour.
- Turn the dough out onto a floured surface and roll out to a thickness of 6mm.
- Using a circular cookie cutter, cut out rounds.
- Using a smaller cookie cutter, cut out the middles.
- Place on a greased baking tray.
- Pop into a preheated oven and bake at 180 degrees for 15 – minutes or until the bottoms are lightly golden brown.
- Allow to cool for 5 minutes on the tray before placing on a cooling rack.
- Allow to cool completely before dipping in the melted chocolate.
- Sprinkle the decorations onto the melted chocolate part.
- Place on a cooling rack and allow the chocolate to set.