Best 5 Lime Biscuits Recipes

LIME LATTICE BISCUITS RECIPE

Steps:

• Preheat oven to 180 degree C. Line a baking pan with parchment paper and set aside.
• Take butter, sugar in a bowl and whisk till creamy.
• Add in flour, baking powder, lemon zest and salt and make it into a soft dough.
• Take small portion of dough and roll it into a ball.
• Arrange it in a baking tray leaving some space between them. Flatten them slightly.
• Use a tooth pick to make a indent on the cookie like a lattice texture.
• Bake it for 15 to 16 mins.
• Remove and cool completely.
• Store in a air tight jar.
• Serve with tea,

JAMAICAN LIME BISCUITS

Steps:

• Preheat oven to 180°C. Line 2 baking trays with baking paper.
• Sift together flour, baking powder, salt, nutmeg and cinnamon.
• Using an electric mixer, cream butter, sugar and lime rind together in a large bowl, until light and fluffy. Gradually beat in lime juice.
• Fold in flour mixture, 1/2 cup at a time, to form a pliable dough.
• Mix Spice Mix ingredients on a plate. Form walnut-sized balls of dough and roll in Spice Mix. Arrange 3cm apart on prepared trays. Flatten lightly using base of a glass.
• Bake for 15-20 minutes, until bases are golden and edges colour. Transfer to a wire rack to cool.

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''

Steps:

• Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
• Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
• Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
• Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

7-UP® BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet.
• Whisk baking mix, lemon-lime soda, sour cream, and melted butter in a bowl until batter is smooth. Drop biscuits by large spoonful onto the prepared baking sheet.
• Bake in the preheated oven until biscuits are golden brown, 12 to 15 minutes. Let biscuits rest for about 5 minutes before serving.

BISCUITY LIME PIE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Tip the biscuits into a food processor and blitz to crumbs. Add the butter and pulse to combine. Tip the mix into a fluted rectangular tart tin, about 10 x 34cm (or 20cm round tin) and press into the base and up the sides right to the edge. Bake for 15 mins until crisp.
• While the base is baking, tip the egg yolks, sugar, and lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the citrus juices.
• Pour the mix into the tart case and bake for 20 mins until just set with a slight wobble in the centre. Leave to set completely, then remove from the tin, cool and chill. Serve in slices topped with thin lime slices, if you like.