Zesting the Godhoraj lime

1. 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.

   

2. Sift flour and salt to a bowl. 

3. Add the lime zest to the flour mixture and mix well.

4. Add butter and sugar in another bowl, whisk well.

5. Now add the flour mixture to the butter mixture, start mixing with your fingers and form the cookie dough.

6. Make a log with the dough and keep refrigerated for the next 1 hour.

   

7. In between preheat the oven at 180 degree C, line a baking tray with baking paper. 

8. 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.

   

9. Bake for 12-14 minutes, or until the bottom edges of the cookies start to appear light brown.

10. 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.

11. Store the cookies in an airtight container. Consume them within 10-12 days.