Lime Cookies

Ingredients

• unspecified All-purpose flour (Sift with baking powder, bicarbonate and salt)
• unspecified Baking powder
• unspecified Bicarbonate of soda
• unspecified Salt
• 150 g White sugar (First part, to mix with lime zest)
• 50 g White sugar (Second part, to mix with the remaining zest)
• about 2 tablespoons, with 1 tablespoon reserved Lime zest (Finely grate, keep one tablespoon aside for the gel)
• unspecified Unsalted butter (Soft butter at room temperature, cut into small dice)
• unspecified Plain Greek yogurt (At room temperature)
• unspecified Lime juice (Fresh, about 2 tablespoons)
• unspecified Agar-agar (To set the lime gel)
• unspecified Water (For the lime gel)
• a few drops, optional Green food coloring (gel) (To intensify the gel color)

Instructions

1. Sift the dry ingredients

   In a bowl, sift the flour, baking powder, bicarbonate of soda and salt. Set aside.

   Time: PT5M

2. Mix sugar and zest

   In another bowl, pour 150 g of white sugar, add the lime zest (keeping 1 tbsp aside) and rub with fingertips until the sugar is scented.

   Time: PT3M

3. Incorporate the butter

   Add the soft unsalted butter in small dice and beat with an electric mixer until a smooth, homogeneous cream forms.

   Time: PT5M

4. Add yogurt and lime juice

   Fold in the Greek yogurt and lime juice, mix until homogeneous.

   Time: PT2M

5. Mix the sifted powders

   Pour the sifted dry mixture into the dough and incorporate with a spatula until a creamy, homogeneous dough is obtained.

   Time: PT3M

6. Chill in refrigerator

   Cover the dough with cling film in direct contact and place in the refrigerator for about 3 hours.

   Time: PT3H

7. Prepare the second sugar‑zest mixture

   In a small bowl, mix the remaining 50 g of sugar with the rest of the reserved lime zest. Set aside.

   Time: PT2M

8. Shape the cookies

   Divide the dough into 47 g portions (weigh with a scale), roll each portion between the palms to form round balls, then quickly roll them in the sugar‑zest mixture to coat.

   Time: PT10M

9. Rest before baking

   Place the balls on a baking sheet lined with parchment paper, spacing them slightly, then refrigerate for 15 minutes.

   Time: PT15M

10. Preheat the oven

    Preheat the oven to 175 °C on convection mode.

    Time: PT10M

    Temperature: 175°C

11. Bake the cookies

    Bake the cookies for 12 to 14 minutes, until they are lightly golden on the edges.

    Time: PT13M

    Temperature: 175°C

12. Initial cooling

    Let the cookies cool for 2 minutes on the sheet, then transfer to a rack to cool completely at room temperature.

    Time: PT5M

13. Prepare the lime gel

    In a saucepan, pour the lime juice, water and sugar, add the agar‑agar. Whisk until dissolved, bring to a boil, then simmer for 2 minutes while stirring constantly.

    Time: PT7M

14. Gel rest

    Remove the saucepan from heat, let cool slightly, transfer to a bowl, cover with cling film and refrigerate about 2 hours until the gel is firm.

    Time: PT2H

15. Color the gel (optional)

    If desired, add a few drops of green food coloring and mix gently.

    Time: PT2M

16. Pipe the gel onto the cookies

    Spoon the firm gel into a piping bag fitted with a small fine tip, pipe fine ribbons of gel onto each cookie, then decorate with a few extra lime zest pieces.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

30 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour, gluten-free flour
• Instead of Baking powder: bicarbonate of soda + vinegar
• Instead of Bicarbonate of soda: baking powder
• Instead of White sugar: cane sugar
• Instead of White sugar: cane sugar
• Instead of Lime zest: yellow lemon zest
• Instead of Unsalted butter: margarine, coconut oil
• Instead of Plain Greek yogurt: plain yogurt, thick sour cream
• Instead of Lime juice: yellow lemon juice
• Instead of Agar-agar: gelatin, pectin powder
• Instead of Green food coloring (gel): natural spirulina coloring

Equipment Needed

• Bowl for the powders
• Bowl for the sugar and zest
• Electric mixer
• Silicone spatula
• Kitchen scale
• Baking sheet
• Parchment paper
• Oven
• Saucepan
• Whisk
• Piping bag with fine tip
• Cooling rack

Critical Steps — Do Not Skip

• Chill the dough in the refrigerator for 3 hours
• Coating the dough balls in the sugar‑zest mixture
• Cooking the agar‑agar gel (bring to boil + 2 minutes)
• Chill the gel in the refrigerator for 2 hours
• Piping the gel onto the still‑warm cookies

Chef Tips from the Video

• Use high‑quality butter for a richer flavor.
• Grate the zest directly onto the sugar to maximize extraction of essential oils.
• For visual effect, alternate two shades of gel (pale green and deeper green) by piping overlapping ribbons.

Troubleshooting

Storage

Refrigerator: Store the cookies in an airtight container in the refrigerator for 5 to 7 days.

Freezer: Cookies freeze well for 1 month, individually wrapped in cling film then placed in a freezer bag.

Room temperature: At room temperature, cookies keep 2 to 3 days, but the gel may soften.

Make-Ahead Tips

• Cookie dough can be prepared the day before and kept in the refrigerator.
• Lime gel can be made 2 days ahead and kept chilled.
• Pipe the gel just before serving to prevent it from running.