A lovely warm spicy glow at the end will wow family and friends.
Ingredients
½ cup + 1 tbsp of superfine (caster) sugar
2 cups flour (spoon it into the cup measure)
Zest and juice of 1 lime
1 cup soft butter
½ tsp vanilla
½ tsp salt
1 tsp sugar rush peach (or cayenne) chile powder
2 tbsp demerara sugar
Preheat oven to 360F
Cream together butter, lime zest and juice, superfine sugar, and vanilla in a bowl.
Add flour, chile powder, and salt to the butter mixture and mix until the flour is fully incorporated but not too much. The mixture should be crumbly like damp sand.
Lightly grease a square or rectangular cake pan (I use a 7”x11” pan but an 8” square works too) and line with parchment paper.
Press the dough into the pan, making sure the surface is even and its into the corners. With a sharp knife, score into fingers, then prick the top of each finger two or three times with a fork. Sprinkle the demerara sugar over top.
Bake 35-45 minutes until the edges are golden brown. You don’t want your shortbread to be brown. Remove from the oven and let cool slightly.
Invert onto a tray, then invert again onto a cooling rack (done twice so it’ll be right side up). Cut along the score lines again and then leave to cool.
OPTIONAL: At this point you can dribble some icing over the fingers. Just mix a few tablespoons of icing sugar with the juice of 1 lime and a pinch of chile powder.
Store in a sealed container.
© 2022 Gail J. Cohen
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