Lemon Lime Shortbreads

  Today (Saturday as I write this) we were able to watch the annual Trooping of the Colours on the television with the Birthday Parade for the Queen at the Horse Guards Parade in London, down the mall from Buckingham Palace.      NOBODY does pageantry, pomp and ceremony like the British!  What a wonderful display this annual parade this is, filled with colour and tradition and music.  I just love it!   I love seeing all of the Royal family and their children.  Seeing what the girls are wearing  . . .    Its always incredibly elegant!  This was Megan's first appearance since the birth of little Archie and she looked lovely in Navy and White.  Kate did not disappoint in her lovely lemon coloured dress, and of course this was the first time we have seen little Prince Louis publicly in this way.  He was charming with his waves and clapping from the royal balcony at the palace during the fly pass!    I took the opportunity to bake us some special cookies that we could enjoy with a hot cup of lemon tea as we watched the event.  Lemon Lime Shortbreads!    You can't get much more elegant than shortbread cookies/biscuits!  Crisp and buttery  . . .  they almost flake in your hands  . . . perfect.   These are even more perfect because they are filled with little dimples of lemon curd prior to baking.  Oh so tasty  . . .   I use  my own homemade Lemon Curd  . . .  but you can use any good quality store brand if you wish.  Oh, I do so love LOVE Lemon Curd, don't you?    The biscuits themselves are infused lightly with the flavours of a good vanilla paste and  the finely zested peel of a fresh lime, along with some of the juice . . .   A lime juice icing glaze gets flicked over the finished cookies . . .  adding even more lovely citrus flavours  . . .  lemon & lime . .  . a beautiful combination!   These truly are lovely . . .   The occasion also afforded me the opportunity to break out some of my vintage linens  . . .  the edges decorated in pink  . . .     both embroidery and applique  . . .  so pretty and dainty . . .     My Katie Alice tea service goes wonderfully with these delicate linens  . . .     We almost felt like Royals ourselves  . . .    We even practised the wave with each other  . . .  in another life maybe.  I wonder what it feels like to grow up or live in such an atmosphere of privilege  . . .  a double edged sword I can imagine.   I am so happy that the two princes were able to marry for love . . .   Looking at them all on the balcony, at William and Harry and their wives  . . .  and William's children . . .  I could not help but shed a tear for what Diana has missed out on  . . .  just wasn't to be I guess . . .  so sad.  I am sure she looks down on them often and is very proud of the men they have become.  I think this is largely because of her and her influence. I really do.  They had the most "normal" of upbringings that any Royals ever had, and they are good men.    In any case do bake these cookies.  You will quite simply adore them! Yield: 42 cookies Author: Marie Rayner Print With ImageWithout Image Lemon Lime Shortbreads Crisp, short buttery shortbread cookies, infused with lovely lime flavours, a lemon curd filling and a lime icing glaze.  Seriously moreish! ingredients: For the Cookies: 230g unsalted butter, at room temperature (1 cup) 130g granulated sugar (2/3 cup) 1/2 tsp vanilla bean paste or pure vanilla the juice of 1/2 fresh lime the finely grated zest of one small lime pinch salt 280g +2 TBS plain flour (2 cups + 2TBS) lemon curd to fill For the Glaze: 130g icing sugar, sifted (1 cup) the juice of 1/2 lime instructions: How to cook Lemon Lime Shortbreads Cream the butter, sugar, vanilla bean paste/vanilla, salt, and lime juice and zest together in a bowl until creamy with an electric whisk, scraping down the sides of the bowl periodically.  Add the flour in 3 parts until well combined.  Cover and chill for 1 hour in the refrigerator. Preheat the oven to 180*C/350*F/ gas mark 4.  Line several baking trays with baking paper.  Shape the chilled dough into 1 inch balls.  Place 2 inches apart on the baking sheets. Make an indention in the centre of each, using  the end of a wooden spoon. Don't try to push it in too deeply, only about halfway down. I rotate it a tiny bit to make the hole about 1/3 inch in diameter.  Fill each hole with heaped 1/4 tsp of lemon curd. Bake in the preheated oven  for 15 minutes, until puffed and the edges are golden brown.  Leave to rest on the trays for a few minutes before removing to a wire rack to finish cooling. Whisk the icing sugar and lime juice together until you have a smooth drizzle icing.  Flick over the cooled cookies and allow to set.  Store any leftovers in an airtight container. Created using The Recipes Generator   Yummity yummity yum yum yum!  Betcha can't eat just one!