Fig and lime biscuits

Name: Fig and lime biscuits
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 2 Organic limes; 100 g dried figs; 300 g Flour; 250 g soft butter; 1 package Vanillin sugar; 200 g Icing sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 2-3 TABLESPOONS Whipped cream; 7-10 Tbsp green food coloring; 75 g white couverture; 7-10 Tbsp green and white decorative sugar; baking paper; 1 Disposable syringe bag; 1 small freezer bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

2 Organic limes
100 g dried figs
300 g Flour
250 g soft butter
1 package Vanillin sugar
200 g Icing sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
2-3 TABLESPOONS Whipped cream
7-10 Tbsp green food coloring
75 g white couverture
7-10 Tbsp green and white decorative sugar
baking paper
1 Disposable syringe bag
1 small freezer bag

Directions

1
Wash the limes in hot water and grate them dry. Peel 1 lime with a zest ripper in fine strips. Finely grate the zest of the other lime. Squeeze the limes. Chop figs.
2
Line two baking trays with baking paper. Sift flour. Cream butter, vanilla sugar, icing sugar and 1 pinch of salt with the whisks of the mixer. Stir in eggs and flour alternately.
3
Stir the grated lime zest, lime juice and figs into the dough.
4
Pour the dough into the disposable syringe bag. Spray the dough in strips (each 5 cm long, approx. 1⁄2 cm wide) onto the trays, leaving a distance of 3-4 cm between each strip. One after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
5
manufacturer) bake for about 6 minutes. Let it cool down.
6
Colour the cream green with food colouring. Coarsely chop the couverture and melt with the cream in a hot water bath. Pour into the freezer bag, a small corner.
7
cut off. Decorate the cookies with chocolate strips, sprinkle with decorating sugar and lime zests and let them dry.