These soft, chewy cookies are so easy to make and so full of flavour.
After my neighbour generously gave me a big batch of limes, I went through a serious lime baking phase. If you don’t believe me, check out my recipes for Lime Butter and these Lime Butter Puffs.
As it was, I got an opportunity to return the favour a few weeks later when Luce asked if I’d bake something for morning tea for her bridge ladies. I know those ladies need something restorative to have with their bridge break cuppa but I also know that they don’t like anything too sweet nor too crunchy (because you know, fragile teeth!)
I wanted to create a recipe with Luce’s limes and I also wanted to use up the last bit of cream cheese in the fridge so that’s how this recipe came to be. I love the combo of brown sugar and lime, it gives such a rich flavour and I love the chewiness of the coconut with the zest of the lime.
These cookies are more cakey than crunchy and utterly delicious – so much so that I can’t stop, won’t stop making these cookies! They’re uber quick, easy and delicious!
Do you like your cookies cakey or crunchy? If you got given a batch of limes, what would you make with them?
Makes about 24 cookies (easily doubled)
Ingredients
125g butter, softened
45g cream cheese, at room temperature
grated rind of 1 lime
1/2 cup (110g) firmly packed brown sugar
1 egg
scant 2/3 cup (95g) plain flour
1/2 cup (75g) self raising flour
1/4 cup (20g) desiccated coconut
How to – Traditional
- Preheat oven to 180C. Line two baking trays with baking paper.
- Beat butter, cream cheese, rind and sugar in a medium bowl with an electric mixer until light and fluffy.
- Beat in the egg. Stir in half the flours and half the coconut.
- Stir in the remaining flours and coconut.
- With slightly wet hands, roll level teaspoons of dough into balls and place about 3 cm apart on trays. Flatten slightly with a fork.
- Bake cookies for about 15 minutes and cool on trays.
How to – Thermomix
- Preheat oven to 180C. Line two baking trays with baking paper.
- Add butter, cream cheese, rind and sugar to TM bowl. Mix for 30 seconds on speed 4.
- With the blades running on speed 3, add the egg through the hole in the lid and mix for 15 seconds.
- Add half the flours and half the coconut and mix on interval speed for 15 seconds.
- Add the remaining flour and coconut and mix on interval speed for a further 15 seconds.
- With slightly wet hands, roll level teaspoons of dough into balls and place about 3 cm apart on trays. Flatten slightly with a fork.
- Bake cookies for about 15 minutes and cool on trays.
