Lime Gingernuts
Prep. Time:
30 minutes
Baking Time:
15 minutes
Total Time:
45 minutes (plus chilling time)
Serves:
12 sandwich biscuits (24 individual gingernuts)
Inspired by Luke's Yorkshire gingernuts with enhanced lime flavoring based on judge feedback. Features traditional spiced gingernut biscuits with intensified lime buttercream that delivers immediate citrus punch followed by warming ginger kick.
CHEF'S NOTES:
The enhanced lime formulation addresses judges' feedback that lime just isn't there.
The flavor progression should be immediate lime punch followed by warming ginger kick.
Traditional gingernut texture is maintained while delivering the citrus intensity Luke aimed for.
Ingredients
Instructions
MAKE THE YORKSHIRE GINGERNUTS:
1. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt until well combined.
2. In a large bowl using a stand mixer, cream butter and brown sugar until light and fluffy, about 3-4 minutes.
3. Beat in golden syrup, egg, lime zest, and lime juice until well combined.
4. Gradually mix in the dry ingredients on low speed until dough just comes together - avoid overmixing.
5. Wrap dough in plastic wrap and chill for 1 hour for easier handling.
SHAPE AND BAKE THE GINGERNUTS:
6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Remove dough from refrigerator and let soften for 5 minutes if very firm.
8. Roll dough into 24 balls, each about 1.5 inches in diameter.
9. Optional: Roll each ball in granulated sugar for traditional crackled appearance.
10. Place balls 2 inches apart on prepared baking sheets and flatten slightly with your palm.
11. Bake for 12-15 minutes until edges are set and lightly golden, but centers remain soft.
12. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
PREPARE THE ENHANCED LIME BUTTERCREAM:
13. In a large bowl, beat butter with an electric mixer until light and fluffy, about 4 minutes.
14. Gradually add sifted powdered sugar, beating on low speed initially to prevent flying sugar.
15. Add lime zest, lime juice, lime curd, and salt. Beat for 3-4 minutes until light, creamy, and smooth.
16. Add green food coloring if desired for visual appeal, beating until evenly distributed.
17. If buttercream is too thick, add lime juice 1 teaspoon at a time. If too thin, add more powdered sugar.
ASSEMBLE THE SANDWICH COOKIES:
18. Match gingernuts into pairs of similar size for even sandwiches.
19. Using a piping bag fitted with a star tip or a spoon, generously pipe or spread buttercream onto the flat side of half the cookies.
20. Leave a slight border around the edge to prevent buttercream from squeezing out.
21. Gently press the remaining cookies on top, flat side down, allowing some buttercream to show at the edges.
22. Garnish the exposed buttercream with extra lime zest for enhanced presentation.
TO SERVE:
23. Chill assembled sandwiches for 15 minutes to set the buttercream before serving.
24. Arrange on a serving plate and serve with tea for a traditional Yorkshire experience.
25. Store in an airtight container in the refrigerator for up to 3 days.
26. Bring to room temperature 10 minutes before serving for best texture and flavor.
