Summary

Ingredients

• 250 g flour
• 0.5 teaspoon ½ baking powder
• 165 g butter
• 80 g suar
• 1 egg (s)
• 5 tablespoon cachaça (sugar cane schnapps; alternatively white rum)
• 1 lime (s), juice and grated zest, untreated
• 1 pinch (s) salt
• 80 g chocolate, white
• 1 tablespoon powdered sugar
• 100 g powdered suar
• Limette (n) - strips peel to decorate (sprinkles are also possible)

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Instructions

1. Knead flour, baking powder, 125 g butter in pieces, sugar, egg, 2 tablespoons of cachara, 1 teaspoon of lime zest and salt first with the dough hook of the hand mixer, then briefly knead until smooth with your hands. Chill for at least 1 hour.
2. Approx. 30 minutes before the end of the waiting time, roughly chop the chocolate and melt it in a hot water bath. Whip 40 g soft butter, melted chocolate, 1 tablespoon powdered sugar, 3 tablespoons cachaca, 1 teaspoon each of lime zest and juice until creamy. Cover with cling film.
3. Roll out the dough about 3 mm thick on a little flour. Cut out 25-30 large hearts (5.5 cm diameter) and 25-30 small hearts (4 cm diameter - I only used small hearts). Place hearts on two baking sheets lined with parchment paper. Bake trays in a preheated oven at 175 degrees for 12-15 minutes. Let the hearts cool down on a wire rack.
4. Put 1 teaspoon cream on each of the large hearts and place small hearts on top. Chill for about 30 minutes until the cream has set. Mix 100 g of powdered sugar and 2 tablespoons of lime juice. Brush caipirinha hearts with it, decorate with lime strips, allow to dry.