These are very crunchy biscuits with the enchanting flavour of kaffir lime also called combava (in France).
You will need a few leaves of this wonderful citrus tree. These come from my garden. The poor little fellow had a rough winter. We will give him some good citrus food and a bit of oil to protect his leaves from naughty miners.
Clean them well in cold water.
Cut them in very small bits. Well, actually it is a matter of taste. When cooked, the leaves are not chewy and hard to eat. They become brittle. If you cut them in tiny pieces the flavour will be subtle. If you cut bigger pieces you will bite into them and have a whiff of kaffir which is very enjoyable.
You don’t have to, but I find the biscuits more intense when you also use the kaffir lime’s zest and juice.
I am using a food processor, Magimix Cook Expert, but you can use a few bowls. It is the same, just less things to wash with a MCE :)
First step is to pulverise sugar. You can use any food processor for this or buy icing sugar (confectionery sugar). Next step is, after pouring the sugar in a bowl, melt butter delicately to make a custard texture. Then add the ingredients one by one.
In the process of mixing, it is always good to stop once (press stop on the Magimix Cook Expert) and scrape down.
Kaffir lime juice is quite bitter but e few drops won’t leave a bitter taste, just a lovely flavour. Squeeze it over a sieve. It has very cute mini pips you don’t want to get in your biscuits.
After a short time you get a perfect dough, ready for the piping bag.
Let the dough rest for a bit to infuse. I let mine an hour but you can skip that part.
I use either a syringe (without a tip) or a disposable piping bag which I buy at DIJON FOODS.
This photo above shows a pretty bad job… I used my old syringe which is broken… the next batch I did with the wonderful disposable piping bag from onewayplastics.nl. I prefer the Comfort Green bags which are slippery inside and anti-slip on the outside. It is genius. You can discard them or wash them and reuse them for a while. When using these piping bags, I can manage to push down the end of my “dough finger” to avoid having a little tail.
Anyway, it doesn’t matter too much :) I just like these biscuits to look like the real thing I used to eat when I was a kid in France: the langues de chat (cat’s tongues) which have the shape of a pretty neat oval.
And here they are! I forgot to count how many 1 batch made… Geez… Sorry about that… I have to make another batch and will come back here to tell you.
I didn’t put all the biscuits on the photo because my tiny stand wouldn’t be large enough…
Use one lime only for the whole batch.
Enjoy for tea or, the French way, with crème anglaise (light vanilla custard) or with ice-cream.
- 160g sugar (if you don't have a food processor buy icing sugar)
- 125g butter
- 5 to 6 kaffir fresh lime leaves, chopped finely
- 2 tbs lemon juice
- 1 kaffir lime, juiced and zested (optional if not in season)
- 2 egg whites
- 180g flour
- Pulverise sugar in the metal bowl. 30 sec / speed 18 / no temperature
- Empty sugar in a spare bowl to be used later.
- Cut butter in cubes. Tip in metal bowl. No need to rinse it. 3 mins x speed 2A x 40°C. Scrape down at mid-time. [If you don't have a thermo-machine, simple place the cubed butter in a microwavable bowl, heat in microwave for 25 sec. With a small whisk or a fork, beat fast until you get a thick custard texture.]
- Put sugar back in the metal bowl [If no thermo-machine, tip butter and sugar in a bowl and whisk].
- Beat 5 min / 4 / no temperature. Add through the top hole [add in the bowl if no thermo-machine] lemon juice, kaffir lime juice, zest and chopped leaves, then egg whites. Let the ingredients mix well. Stop and scrape down if needed.
- Add the egg white and keep mixing. Then add the flour. If the 5 mins program is over, just add 2 mins :) Feel free to scrape the sides and keep mixing for a few seconds more.
- Leave the dough to rest for an hour for the citrus to infuse (optional).
- Preheat oven at 160°C.
- Pour in a piping bag or syringe.
- On an oven tray lined with baking paper, squeeze the dough the size and shape of your little finger. Space them well as they spread when in the oven.
- Bake for 10 to 15 mins, or until the sides or the biscuits are golden. The centre needs to remain yellow.
- When cooked, put on a wire cooling rack.