Lime wafer biscuits

Lime wafer biscuits

By
From
Moorish
Makes
30
Photographer
Mark Roper

The tang of lime works particularly well in these crisp, buttery wafers. They are perfect as an accompaniment to creamy puddings and ices, and, once made, keep for 3 to 4 days in a well-sealed container.

Ingredients

Quantity Ingredient
60g caster sugar
75g plain flour
1 lime, finely grated zest
1/2 teaspoon dried lime, finely crushed, (optional)
2 egg whites
75g unsalted butter, melted
1/2 teaspoon orange-blossom water
50ml milk

Method

  1. Preheat the oven to 160°C. Line a baking sheet with greaseproof paper.
  2. Mix together the sugar, flour and lime zests. Add the egg whites and mix to a smooth paste. When you have melted the butter, allow it to cool a little before adding to the batter with the orange-blossom water. It will be fairly loose and sloppy.
  3. Dot small, well-spaced blobs of the batter onto the baking sheet. Wet your finger in the milk and carefully flatten and smear out the batter to circles around 1 mm thick. Refrigerate the tray for 10 minutes before baking in the centre of the oven for 5 minutes. Lower the temperature to 120°C and bake for a further 7 minutes, or until the wafers are golden brown.
  4. Remove from the oven and carefully lift the wafers onto a wire rack. When they are cool, store them in an airtight container.
Tags:
Malouf
Greg
Lucy
Moorish
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