• Method

 

This really is a lovely biscuit – perfectly crunchy and not too sweet, and the lime and coconut is a match made in foodie heaven!

The recipe should make 18-24 biscuits, depending on the size of your cutter.

  1. Heat the oven to 180C/160C fan/350F/Gas 4.
  2. Lightly oil two baking trays, or cut a piece of paper to cover each baking tray.
  3. Sift the flour into a bowl and stir in the coconut and oats.
  4. Cream the butter and sugar together until light, then stir in the zest and dry ingredients.
  5. Lastly pour in the lime juice to bring the dough together into a smooth pliable consistency. Leave to the side for five minutes to firm up slightly as it will be easier to roll.
  6. Tip onto a floured board the roll out and cut into rounds.  Lay onto the baking trays leaving room between the biscuits for them to spread.
  7. Bake for 12 – 15 minutes until golden – watch they will burn easily.
  8. Leave on the tray to firm a little then cool completely on a wire rack, then store in an airtight container.

Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible, published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

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