Lime Biscuit Thins

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

These slightly tart, citrus flavored soft flaky little delights come 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 flavors 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.

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. Soft and flaky with gentle lime and spice, these were perfect!

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

Recipe by Lisa Turner Adapted from Yamuna's Table Published on June 26, 2008 Simple soft savory biscuit thins with gentle tart lime and a little cumin Preparation: 20 minutes Cooking time: 10 to 15 minutes Print this recipe Ingredients: 1/3 cup heavy cream juice from 1 lime (2 tablespoons) 1 cup unbleached white flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon ground cumin 1/4 teaspoon ground cayenne 1 teaspoon grated lime zest 1/4 cup (1/2 stick) cold butter, cut into chunks Instructions: Preheat an oven to 400°F and line a baking sheet with parchment paper. Combine the cream and lime juice in a small bowl and let stand for 15 minutes. In a medium bowl, combine the flour, baking powder, baking soda, salt, cumin, cayenne 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 to 2 inch circles with a cookie cutter. Transfer to the baking sheet and repeat with second portion of dough. Reroll the scraps, and repeat until the dough is used up. Bake for 10 to 15 minutes or until the biscuits are nicely browned. Let cool on wire racks before serving. These little thins will keep for over a week if kept in a tightly covered container. Makes 24 to 30 biscuits