Lime Biscuit Thins

Or shall we call these slightly tart, citrus flavored flaky little delights crackers instead?

This recipe comes from Yamuna's Table, by Yamuna Devi. This alluring collection of more than 200 thoughtful and unique recipes from a proven master of traditional Indian cuisine has occupied my attention of late. Inspired by the flavours of India, Ms. Devi experiments with ingredients common to North America and beyond. All of the selections are straightforward, but her elegant serving suggestions make this an essential cookbook for wowing dinner guests, yet perfectly suited as a book for everyday cooking.

I've been tempted by Quinoa Macaroni and Cheese with Vegetables, Pine Nut and Orange Wild Rice, Cheesy Corn-Stuffed Crepes with Ancho Chili-Tomato Sauce, Chickpea-Red Pepper Cutlets with Mustard Cream Sauce, Gingered Pumpkin Soup with Cranberry Chutney, Stuffed Pepper Pastries with Yellow Pepper Sauce, Blackberry-Filled Baked Apples with Saffron Pastry Cream and the list goes on and on until I sample each and every idea from this prize winning book.

A big fat post-it-note has been attached to this recipe for the past few weeks. Savory treats are most decidedly a weakness of mine, so I made a choice and nibbled on it with pleasure too.

Slightly adapted from the original recipe to suit my cheesier, zestier preferences, I substituted heavy cream for skim milk, increased the amount of lime juice and cayenne and added a dash of cumin besides.

Lime Biscuit Thins

1/3 cup of heavy cream
juice from one small lime
1 cup of unbleached white flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
1/4 teaspoon of cayenne
1/2 teaspoon of ground cumin
1 teaspoon of grated lime zest
1/4 cup of cold butter, cut into chunks

Combine the cream and lime juice in a small bowl and let sit for about 15 minutes. In a medium bowl, combine the flour, baking powder, baking soda, salt, cayenne, cumin and lime zest. Add the butter to the bowl, and using a fork or pastry cutter, cut in the butter until it is reduced to small pieces. Pour the cream and lime into the bowl and mix with a fork until a soft dough is formed. Add a few sprinkles of water if necessary.

Divide the dough into two equal portions. Take one portion and place it between two pieces of lightly floured plastic wrap. Roll out to 1/8 inch thickness. Cut into 1 1/2 - 2 inch circles with a cookie cutter. Transfer to a baking sheet lined with parchment paper. Repeat with second portion of dough. Reroll the scraps, and repeat.

Bake in a preheated 400 degree oven for 10 - 15 minutes, or until the biscuits are nicely browned. Cool on wire racks. These little thins will keep for over a week if kept in a tightly covered container.

Yields 24 - 30 biscuits.