Roll to around 30 cm × 30 cm (12 in × 12 in) – around 3 mm (⅛ in) thick.

Stamp out as many cookies as you can with a 7 cm (2¾ in) fluted
square cutter, making sure you stamp hard to cut through any zesty
bits lurking along the cut lines. Lift the cut cookies onto the baking
tray, only slightly apart, as they won’t spread at all. Collect the scraps,
squeeze together lightly and roll again. Try to avoid rolling a third
time, but if you have to in order to get all twenty, do it.

No need to chill again – these can go straight in the oven to bake for
about 40–50 minutes until firmly set (when you can easily lift one up).

They should look dry, not gummy, and the colour will be a honey gold
hue. Remove from the oven, make the sweet salty sprinkle by mixing
the sugar and salt in a small bowl and dust over the cookie tops while
they are hot. Place the trays on a wire rack to cool completely for
10–15 minutes before filling, or cool in the oven overnight.

If the oven temperature is any higher or you dust the raw dough with the
sprinkle pre-bake, the cookies will start to contract and dome, making them
a bit funny looking, and tricky to fill without overloading the curved space
with excess frosting. If they are still warm, flatten with a heavy tray on top.

The edges may crack a little.

Make the lime frosting filling while the cookies are baking and cooling.
Zest the second lime and set aside. Reduce the lime juice in the
microwave (preferred method) or on the stovetop to give 30 g/ml (1 oz).

See Reduce the juice (page 21).

Place the reduced lime juice into the bowl of a stand mixer and add
the zest and remaining ingredients on top. Beat with the paddle
attachment on speed 4 (below medium) for 10 minutes until the
frosting is fluffy, pale and ultra-creamy. Scrape the bowl sides down
twice. The frosting should hold its shape and not be melty or slack.

If the frosting does slump, take the bowl and paddle off the mixer and chill
for 30 minutes. Return to the mixer and keep beating until cool and fluffy.

To fill the cookies, swipe a heaped teaspoonful of frosting on one
cookie, smooth out evenly with an offset spatula, then swipe the
spatula against the edges of the cookie to make a sharp finish.

Sandwich the top on and give it a tiny squeeze together. Run your
pinky finger around the sides to neaten up any oozy bits.

For cakeshop pro filling, scrape the frosting into a piping (icing) bag with
a small sized tip (#3). Lay half the cookies, top side down, on a clean tea
towel (dish towel) to prevent slipping. Pipe an outline of frosting, then fill it
in. Sandwich the top cookie on.

Adaptrix
Lemon
Easily squeezily stands in for lime
and loves to be among the same
levels of salt and sugar, too!
One large lemon = two limes.

Passionfruit
Also loves as many grains of salt
and sugar. Sub 30 g (1 oz) fresh
pulp into the frosting filling – no
need to reduce the passionfruit pulp
as it is already a thicker consistency.