These cookies offer the crumbly texture that shortbread is known for, with a delicious addition of spicy cayenne pepper and a hint of lime zest.
In the quest to find a new dessert that combines distinct flavors, we turn to a recipe that brings together chocolate, chili, and lime in a novel way.
The mix of sweet and spicy is perhaps not exactly traditional in the world of desserts, but it is delicious. Chili and lime, often paired in savory dishes, also work well in sweet recipes. The chili of choice here is cayenne pepper, known for its spicy yet flavorful taste. Lime, on the other hand, brings a slight tanginess to the cookies, blending well with the chili and the rich, buttery texture of the shortbread. 
Adding to the deliciousness, these cookies are dunked in chocolate. Dark chocolate, ideally with at least 74% cocoa keeps the sweetness in check, but if you prefer a slightly sweeter taste, white chocolate also works. For an extra touch of flavor, consider sprinkling some additional lime zest on top.
Oh, did we mention these are dead simple to make? With basic kitchen tools – a mixing bowl and a wooden spoon – anyone (ANYONE!) can prepare these cookies. The key is to avoid overworking the dough to maintain its tender texture.
The secret to the crumbly texture of shortbread cookies is a high butter-to-flour ratio. In this case, a slightly over 1:2 ratio (115g of butter to 215g of flour) works best, creating a cookie that doesn’t spread while baking, but still offers a crumbly, melt-in-your-mouth experience.
There are two important considerations for this recipe.
– First: the quality of butter matters. Since butter significantly influences the flavor, opt for the best you can afford.
– Second: the dough is crumbly, but don’t be put off by this. Once you start rolling it out, it will come together and keep its shape perfectly while baking.
Chocolate Dipped Chili and Lime Shortbread Cookies
- Total Time: 30 minutes
- Yield: 12 cookies 1x
Description
These shortbread cookies offer the crumbly texture that shortbread is known for, with a delicious addition of spicy cayenne pepper and a hint of lime zest.
Ingredients
For the shortbread:
- 115 g good quality butter (unsalted and softened to room temperature)
- 70 g caster sugar (superfine granulated)
- 215 g plain flour (AP, plus extra for dusting))
- pinch of salt
- 1/4 tsp cayenne chili powder
- 1/2 tsp lime zest
- 1 tbsp lime juice (about half a lime)
For the chocolate dip and garnish:
- 150 g dark chocolate (or chocolate of your choice)
- 1 tsp very fine grated lime zest
Instructions
- Put the butter and sugar in a mixing bowl, and beat until fluffy. You can do this part with a mixer if you like, or just use your wooden spoon.
- Add the flour, salt, cayenne, lime zest and juice. Beat with a wooden spoon until combined.
- Turn dough out onto a lightly floured surface, and gently form into a ball, it will be very crumbly, that is what you want! Flatten to a disc and wrap in plastic wrap, chill in the fridge for 30 minutes.
- Line two baking sheets parchment paper.
- Remove dough from fridge and roll out to about 5mm thick. Use a 2″-3″ cutter to cut out circles, place on prepared baking sheets. They won’t spread so you can put them fairly close together.
- Prick tops with the tines of a fork (three or four times should do it. Chill cookies in the fridge for another 30-60 minutes.
- Heat oven to 180C/350F. Bake chilled cookies for 13-15 minutes, until a light golden brown.
- Leave to cool completely on a wire rack.
- Melt your chosen chocolate in the microwave in 30 second intervals, stirring in between. Or in a double boiler.
- Dip one half of each cookie into the chocolate, while it’s still wet sprinkle some lime zest on top.
- Chill for 10 minutes to let the chocolate set, if you can wait!
Notes
Use the best quality butter for the best taste.
The dough is very crumbly, but it will come together as you roll it.
Store in an airtight container for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
