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)

Print Recipe Pin Recipe

Instructions

1. Combine 250g flour, 0.5 teaspoon baking powder, 125g butter (cut into pieces), 80g sugar, 1 egg, 2 tablespoons cachaça, 1 teaspoon lime zest, and a pinch of salt in a mixing bowl.
2. Using a hand mixer with dough hook, mix until combined. Switch to kneading by hand for 2-3 minutes until the dough is smooth.
3. Refrigerate the dough for at least 1 hour.
4. When the dough has about 30 minutes of chilling remaining, roughly chop the 80g white chocolate.
5. Melt the chocolate in a hot water bath (place chocolate bowl over a pot of simmering water, not touching the water).
6. In a separate bowl, whip together 40g soft butter, the melted chocolate, 1 tablespoon powdered sugar, 3 tablespoons cachaça, 1 teaspoon lime zest, and 1 teaspoon lime juice for 2-3 minutes until creamy.
7. Cover the filling with cling film and set aside.
8. On a lightly floured surface, roll out the chilled dough to 3 mm thick.
9. Cut out 25-30 large heart shapes (5.5 cm diameter) and 25-30 small heart shapes (4 cm diameter) using a heart cutter.
10. Place hearts on baking sheets lined with parchment paper.
11. Bake in a preheated oven at 175°C (350°F) for 12-15 minutes until lightly golden.
12. Cool the hearts completely on a wire rack.
13. Spread 1 teaspoon of filling onto each large heart and top with a small heart.
14. Refrigerate for 30 minutes until the filling sets.
15. Mix 100g powdered sugar with 2 tablespoons lime juice to make a glaze.
16. Brush each heart generously with the glaze and decorate with lime peel strips.
17. Let dry for 20-30 minutes before serving.