It’s cold. Really cold. The wind is whistling, the rain is falling, I’m all snuggled up in bed with the blankets pulled up and the heater on, writing this. It’s total soup weather. I should get on that.
Oh, but hey, biscuits.
Winter is one of the best times for baking. You get to warm up the house a little more, move around and get warm and you also can eat more without feeling guilty because you have to be in a bathing suit in the next few months. Unless you’re a swimmer.
I’m not really a swimmer. I love the beach, but my favourite season is winter. Hot chocolate, snuggling up, rugging up in layers of tights and socks and skirts and forgiving clothes. Long walks and pretty leaves, and when the pretty leaves are gone, the stark trees into the grey sky. It’s black and white picture weather, it’s swirling in the street weather, it’s scarves and beanies weather. It’s my kind of weather.
And yes, up here in the hills, the wind whistles. I never had doubts that the wind whistled, it’s just that I always thought it happened at night, when it’s dark and stormy and you’re snuggled in bed under a mountain of blankets, warm and safe. I heard the wind whistling yesterday morning, at around ten o’clock. I was in the kitchen, getting myself that hot chocolate to go with my blanket and pyjamas, and I heard the wind whistling through the trees, and I shivered.
Then I got my hot chocolate and curled up on the couch. Then I made some cookies.
I think I like these better than the lime melting moments I told you guys about before. They’re heartier but somehow not as rich. Smooth, a little crumbly and with a sweet little glaze on top. Limey but not too acidic.
They would be a good biscuit to take to a party, or to your neighbour’s house to say hello. They add a splash of lime green brightness to a grey winter’s day. Make them, and smile at a stranger today.
Sour Cream Lime Biscuits
Adapted from Indulgence Cookies
250g butter, softened
2 cups caster sugar
1 teaspoon vanilla bean paste, or 2 teaspoons of vanilla extract
3 tablespoons finely grated lime zest
3/4 cup sour cream
4 cups plain flour
1 teaspoon baking powder
For the glaze:
juice of 1 lime
about 3/4 cup icing sugar, sifted – you could need more, depending on how you like your glaze.
Preheat oven to 180 degrees and line two baking trays with baking paper.
Beat the butter, sugar and vanilla until light and fluffy. Add the zest and sour cream and beat until just incorporated, then stir in the sifted dry ingredients.
Form tablespoon sized mounds of dough into rounds, and place them on the trays, about two inches apart. Flatten slightly, and bake 18-25 minutes, until nicely browned.
Cool on a cooling rack, then glaze.
Stir together the lime juice and the sifted icing sugar until you have a stiff but still workable glaze.
Drape over each cooled biscuit, and share with your friends.