Yield: about 2 ½ dozens Recipe: 123/200 “Back to Baking”, pp. 28
The next quarantine baked goods that I decided to try was these cute lime and coconut medallions. These cookies are essentially shortbread, as they are tender and a little crumbly. When I formed the logs the mixture seemed quite dry and I was doubtful that it would bake properly and hold its shape, but I needn’t worry. Once in the oven the butter melted and held everything together. I did cut these cookies a little bit thicker than indicated in the recipe just because I was worried that they would not hold their shape and crumble otherwise, and I quite enjoyed them as such. I don’t think I ever made a dessert combining lime and coconut so I was not sure what to expect, but these came out great. The lime and coconut flavours are at the same time distinct and not overpowering. They go together very well and make for delightful little citrusy-coconuty cookies. These definitely pass the test of evening tea accompagnement!
1 cup unsweetened, shredded coconut
1 cup + 2 tablespoons all-purpose flour
¼ cup sugar
2 teaspoons finely grated lime zest
¼ teaspoon salt
½ cup unsalted butter, at room temperature and cut in pieces
1 egg white, lightly whisked
Preheat oven to 350°F. Spread ½ cup of the coconut onto an ungreased baking tray and toast for 10 minutes, shaking the pan every few minutes to make sure that the coconut doesn’t burn. Allow to cool.
Pulse the flour, sugar, lime zest and salt in a food processor to combine.
Add the butter and pulse just until the dough is crumbly.
Add the ½ cup of cooled, toasted coconut and pulse until the dough comes together. Shape the dough into 2 logs about 1¼ inches across and 6 inches long. Wrap in plastic wrap and chill until firm, about 2 hours.
Preheat oven to 350°F and line 2 baking trays with parchment paper. Pull the dough out of the refrigerator 20 minutes before slicing.
Place the remaining ½ cup of untoasted coconut onto a plate. Unwrap the dough and lightly brush each log with the whisked egg white, then roll them in the coconut to coat. Slice the cookies into medallions about ¼ inch thick and place them on the baking trays, leaving one inch space between them.
Bake the cookies for 10-12 minutes, until they brown just slightly on the bottom. Cool the cookies on the tray before removing.
Yield: one 9-inch cheesecake
“Back to Baking”, pp. 164
Oh how I love the richness and sweetness of cheesecakes. So much deliciousness in one dessert is probably frowned upon in some parts of the world (sadly!). This recipe is very unique in the sense that it is at least as good as a traditional cheesecake, but contains fresh raspberries and also has hints of lime and white chocolate. The lime cuts down on the sweetness a bit while the white chocolate provides an additional layer of flavor. Another unusual ingredient for a cheesecake is the sour cream, which makes for a less rich cheesecake that is just as scrumptious. I would never have thought to combine these eclectic ingredients together, but they totally work! If you are craving an excellent yet less rich cheesecake, this is definitely the recipe to try.
2 packages (8 oz/250 g each) cream cheese, at room temperature
2 tablespoons all-purpose flour
3/4 cup sugar
1/2 cup sour cream
3 tablespoons lime juice
2 teaspoons finely grated lime zest
1 teaspoon vanilla extract
2 eggs, at room temperature
1 egg yolk, at room temperature
4 oz (125 g) white chocolate, chopped
1 cup fresh raspberries, plus extra for garnish
Preheat oven to 350°F and grease a 9-inch springform pan.
In a bowl, stir the cookie crumbs with the melted butter and press them into the bottom and halfway up the side of the prepared pan. Bake for 10 minutes and cool while preparing the filling.
Reduce the oven temperature to 300°F. Beat the cream cheese and flour until the mixture is light and fluffy.
Slowly pour in the sugar while beating and scrape the sides of the bowl 2-3 times while adding.
Beat in the sour cream, lime juice and zest, and vanilla extract until well blended. Scrape the sides and bottom of the bowl.
One at a time, add the eggs and the egg yolk, beating well at low speed after each addition.
By hand, fold in the white chocolate and raspberries. Pour the mixture into the cooled crust.
Place the pan on a baking tray and bake for about 40 minutes (it took my oven more like one hour !), until the outside edges of the cheesecake are set but the centre still has a little jiggle to it. Cool the cheesecake to room temperature, then chill until set, at least 6 hours.
Notes from Anna:
Crumbs from any other buttery sugar cookies could be used in place of Snickerdoodles.
Just before placing it in the refrigerator to chill, run a palette knife around the inside edge of the springform. This allows to separate the cheesecake from the pan so that if it contracts, it will pull away from the sides of the pan and will be less likely to crack in the middle.