Swicy Lime & Chili Shortbread with Coconut Glaze
A delightful treat combining sweet and spicy flavors, these shortbread cookies are infused with zesty lime and a hint of chili, topped with a smooth coconut glaze.
Servings: 24 cookies
Calories: 100kcal
Ingredients
Shortbread Cookies
- 120 g unsalted butter, softened Rich and creamy foundation ensuring a tender texture.
- 60 g powdered sugar Creates a melt-in-your-mouth experience.
- 150 g all-purpose flour Gives cookies structure while maintaining softness.
- Zest of 2 limes limes Infuses cookies with refreshing brightness.
- 1/2 tsp chili powder or cayenne Adjust to taste for perfect heat contrast.
- 1/4 tsp salt Balances sweetness.
Coconut Glaze
- 100 g powdered sugar Creates a smooth and sweet topping.
- 2 tbsp coconut milk Adds dairy-free creaminess.
- 1/2 tsp vanilla extract Infuses warmth and depth.
- A pinch of salt Elevates other flavors.
Optional Toppings
- toasted coconut flakes Adds crunch and nutty flavor.
- lime zest curls Garnish hinting at refreshing core.
- extra chili flakes For an extra kick.
Instructions
Preparation
- In a mixing bowl, combine softened unsalted butter and powdered sugar. Beat until light and fluffy.
- Gradually add all-purpose flour, lime zest, chili powder, and salt. Mix until a soft dough forms.
- Shape the dough into a log and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes. Preheat your oven to 175°C (350°F).
Baking
- Slice chilled dough into 0.5 cm rounds and place on a parchment-lined baking tray.
- Bake for 12-14 minutes until golden around the edges.
Glazing
- While cookies cool, whisk together powdered sugar, coconut milk, vanilla extract, and a pinch of salt until smooth.
- Drizzle the glaze over cooled shortbread and add toppings as desired.
Notes
Chill the dough to maintain shape during baking. Adjust chili to your heat preference. Store cookies in an airtight container for up to a week.