Makes: 8 servings
Preparation Time: 1 hour and 20 minutes
Level: Easy
INGREDIENTS
- 100 G OF UNSALTED BUTTER AT ROOM TEMPERATURE
- ½ TEACUP OF SUGAR
- 1 EGG
- 1 PINCH OF SALT
- ZESTS OF ½ A LIME
- ½ TEACUP OF ALL-PURPOSE FLOUR
- 1½ TEACUPS OF CORNSTARCH
- 250 G OF CREAMY GOIABADA (GUAVA JAM)
- MELTED BUTTER, FOR BRUSHING
- GRANULATED OR REFINED SUGAR
PREPARATION
With a spatula, combine the butter with the sugar until smooth. Add the egg, salt, and lime zests. Stir until smooth. Put in the flour and cornstarch, after sifting them together. Arrange the dough between two pieces of baking paper and roll them out with a rolling pin until it is about 0.5 cm thick. Set aside in the fridge for 2 hours. With a round cookie-cutter, cut several slices of dough. Put then in a baking tray lined with baking paper and put them in the freezer for 20 to 30 minutes. Preheat the oven at 160˚C and bake the cookies for 10 to 15 minutes. Do not allow them to turn golden; remove from the oven while still white. As soon as they cool down, put them together with the creamy goiabada, brush with the melted butter, and coat them with sugar.
