Description
These Vegan Lime Curd Cookies are soft and buttery with tangy lime curd on top. They’re easy to make and hit the spot when you crave summer!!
Ingredients
Ingredients for the lime curd
- 80g of lime juice (from fresh limes)
- Zest from 2 unwaxed limes
- 125g of coconut milk (cream only)
- 125g of caster sugar
- 3 tablespoons of cornflour / cornstarch
- Drop of green food gel
- 50g of dairy-free chocolate chips
Ingredients for the cookies
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- Zest of 2 medium unwaxed limes
- 2 teaspoons of fresh lime juice
- 30ml of dairy-free milk
- 210g of plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
Ingredients for decoration
- Fresh lime slices
- 1 unwaxed lime (zest only)
- Icing sugar (for dusting)
Instructions
Method (lime curd)
- Drain the clear liquid from a can of coconut milk, as you only want to use the thick white cream. Add all of the lime curd ingredients into a medium sized saucepan. Stir to combine.
- Heat over a medium heat, stirring constantly until the mixture thickens (this will take around 5 minutes). Stirring with a heat proof spatula or whisk will prevent any sticking and burning, and will remove any clumps.
- Once the mixture is thick and glossy, remove from the heat. Once cool, give it a rigorous stir and transfer into a piping bag. If the curd thickens too much, add a squeeze more lime juice and whisk vigorously until creamy.
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter, sugar and lime zest into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the lime juice and milk. Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda. Mix until just combined.
- Fold in the chocolate chips.
- Scoop the cookie dough into 6- 8 balls using spoons or an ice-cream scoop.
- Optional step – Sprinkle some caster or granulated sugar over the cookies and add a few more chocolate chips to the top of the cookie dough before baking.
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray.
- Once the cookies are cool to the touch, transfer the lime curd into a piping bag and snip off the tip. Alternatively you can spread / spoon the curd over the top of the cookies.
- Pipe a swirl of curd into the middle of the cookie. Decorate with some lime zest and a slice of fresh lime. Only add the lime just before serving.
- Serve with a dusting of icing sugar. Enjoy!
Notes
To store: Store the cookies in a sealed container in the fridge, allow to come to room temperature before serving. Best enjoyed 2 days of making.
It’s best to store the cookies un decorated, then top with the lime curd day of making to keep them crisp and fresh.
Lime curd can be stored in a sealed / air tight container in the fridge. It might thicken, so you will need to give it a vigorous whisk to loosen it and bring it back to a smooth consistency. Even add in a splash more lime juice to help loosen it.
How to use coconut cream : Chill a can of coconut milk in the fridge overnight, open it upside down (the liquid will be at the top and cream at the bottom of the can). Pour away the liquid and only use the thick, white cream.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: cookies
- Method: Baking
- Cuisine: American