There is nothing more one can talk about Bengal’s favourite Godhoraj lime (lebu), as everyone knows already that this lime is an integral part of the Bengali lifestyle. A traditional Bengali meal would always include a wedge of this lime, usually squeezed over dal-rice, the lime is loved forever for its unmatchable, unique fragrance, which is sublime.
The culinary usages of Gondhoraj are many, depending on the cook’s imagination: the leaves of Gondhoraj, the juice of the lime, and the zest can be used from curries to confectioneries.
I wanted to bake something with the zest of Gondhoraj for quite a long time, but that never happened, though I’ve baked umpteen times with other citrus zests like orange, lemon, mosambi, etc. Last weekend when I went to bake some cookies, I suddenly thought to include the zest of Gondhoraj in the batter as I had the limes with me, and I’m glad that I did, the cookies tasted and smelled divine, and it was hard to stop at one. As soon as the cookies got cooled, I had difficulty stopping everyone in the family from finishing them because I wanted to save some for the photographs.
The fresh Gondhoraj zest mingled beautifully in old-style buttery cookie dough. And it’s a delight to see the lime zest all over the cookies while you have them, what not to love? You can smell Gondhoraj on each bite, that is the beauty of these cookies. It makes the cookies a great option for gifting. Otherwise, make some for your family, and friends. The recipe calls for a few ingredients, and then a batch of cookies gets ready quickly.
I hope you’d love to try this recipe for your family & friends. Don’t forget to tell me about your experiences with it. 🙂
Gondhoraj Cookies
Gondhoraj Cookies made with Bengal’s favourite lime Gondhoraj. Aromatic and delicious, these cookies are one of a kind, and it’s hard to stop at one.
Ingredients
- 1 cup / 125g- All-purpose flour / Maida
- ½ cup / 113g- Unsalted butter
- ½ cup / 70g- Caster sugar or white powdered sugar
- 2- Godhoraj lime (lebu)
- ¼ tsp- Salt
Instructions
Zesting the Godhoraj lime
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The flavor of any lemon zest is more intense than its juice. While peeling away the zest of Godhoraj lime, please make sure that you take out the bright green outer part of the peel only. Hold the lime gently over a grater, and do the zesting. Don’t include the white pith underneath in the zest, as this part of the peel is bitter, and if gets included in the food it might turn bitter afterward.
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Sift flour and salt to a bowl.
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Add the lime zest to the flour mixture and mix well.
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Add butter and sugar in another bowl, whisk well.
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Now add the flour mixture to the butter mixture, start mixing with your fingers and form the cookie dough.
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Make a log with the dough and keep refrigerated for the next 1 hour.
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In between preheat the oven at 180 degree C, line a baking tray with baking paper.
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Bring out the cookie dough log from the refrigerator, and unwrap it. Cut the log into ⅛” thick slices with a sharp knife, and arrange them in the baking tray by placing them 1” apart.
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Bake for 12-14 minutes, or until the bottom edges of the cookies start to appear light brown.
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The cookies will be soft after baking, but they will be hardened when cool, so don't worry about that. Let the cookies cool down for 4-5 minutes on the baking tray itself. Then shift them onto a cooling rack and leave there until they cool completely.
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Store the cookies in an airtight container. Consume them within 10-12 days.
