Anantara Spa Cookie
These amazing cookies will surprise you! We just cannot get enough! They are super easy to make but you do need a good supply of lime leaves.
The Kaffir lime leaf, also referred to as the makrut lime leaf, is a highly aromatic and distinctive leaf that is widely used in Southeast Asian cuisines. These dark green, double-lobed leaves are prized for their intense citrusy aroma and unique flavor, which combines elements of lemon, lime, and a hint of floral notes. They are an essential ingredient in many dishes, particularly in Thai, Indonesian, and Malaysian cooking.
Kaffir lime leaves are used to infuse a bright, refreshing citrus flavor into soups, curries, stir-fries, and a variety of other dishes. To release their full aroma and flavor, the leaves are typically torn, bruised, or finely shredded before being added to the cooking process. Their sharp, tangy profile is especially complementary to coconut milk-based dishes, enhancing the overall taste and fragrance. I have a tree growing and often the lower branches are stripped bare as I love this aromat so much. I use it a lot predominantly in savoury food...so...
Imagine my surprise on the recent foodie trip to Thailand to find Kaffir Lime Cookies at the Anantara Resort spa. You know how it is, you come out from the daze after a wonderful massage or whatever and they serve you hot ginger tea and a little snack. I usually avoid the snack, but these cookies looked amazing and before I knew it, we booked in again, just for the cookie! (Kidding...the spa was awesome as well!) No-one took a picture, not even me...but we were all talking about them. So they went on our list as a must recreate! And here they are. Much like a Florentine, but with fragrant lime leaves, as the predominant flavour. You will love these. I am convinced. Maybe go have a massage before eating them...and suddenly, you will be in Thailand as well!
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Need
- 20 makrut (kaffir) lime leaves stalks removed and chopped
- 120 Grams almonds
- 50 Grams raisins
- 45 Grams shredded coconut
- 40 Grams cornflakes
- Pinches pink salt flakes BUY
- 160 Grams Sweetened Condensed Milk
Do
- 1
Preheat oven to 160°C. Line 2 cookie trays with baking paper.
- 2
Place almonds in the Thermomix bowl. Chop 2 sec/speed 5.
- 3
Add remaining ingredients and combine 10 sec/Reverse/speed 3.
- 4
Tip out into a bowl. Place golf ball sized mounds of mixture on to baking trays.
- 5
Bake for 10 minutes, flatten, then bake a further 10 minutes. Don't try and cook these all at once as they will not spread evenly. Do one try at a time.
- 6
Cool, wrap and gift!
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
