Sourdough key lime ricotta cookies for a zesty treat

Ingredients for Sourdough key lime ricotta cookies

• 113 g unsalted butter, softened

• 200 g caster sugar

• 1 large egg

• 120 g leftover starter

• 125 g full-fat milk ricotta

• zest of 1 lime or several key limes

• 5 ml pure vanilla extract

• 360 g plain flour

• 15 g baking powder

• 2.5 g fine sea salt

• 90 g icing sugar, sifted

• juice of 1 to 2 limes

• zest reserved for decoration

How to make Sourdough key lime ricotta cookies

1. Preheat your oven to 180°C (fan oven 160°C). Line two baking trays with baking parchment and set aside.

2. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 3–4 minutes. Scrape down the sides of the bowl.

3. Add the egg and mix until combined. With the mixer running, gradually add the leftover starter, ricotta, lime zest, and vanilla. The mixture may appear lumpy depending on the temperature of your ingredients, which is perfectly fine.

4. In a large bowl, whisk together the flour, baking powder, and salt.

5. On a low speed, gradually add the dry ingredients to the wet mixture and mix until just incorporated. Scrape down the sides of the bowl again, ensuring there’s no flour hiding at the bottom.

6. Cover the bowl with cling film and chill the dough for 30 minutes to 1 hour.

7. Portion the chilled dough onto the prepared baking trays using a tablespoon or a mini ice cream scoop.

8. Place both baking trays in the oven and bake for 15–17 minutes. Rotate the trays and swap their positions halfway through for even baking. The cookies should be pale yellow with golden bottoms and feel soft to the touch when done.

9. Transfer the cookies to a wire rack to cool completely.

10. For the glaze, sift the icing sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the glaze is too thick, add more lime juice as needed to achieve a pourable consistency.

11. Once the cookies are completely cool, drizzle some of the glaze over the tops and finish with grated lime zest for decoration.

12. Store the cookies in an airtight container for up to 3–5 days. Alternatively, freeze unglazed cookies for up to 2 months, placing them between sheets of baking parchment to prevent sticking.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.