Summer Breeze

exotic flavours of lemon, kaffir lime & coconut

- tangy & refreshing




110 g Besan flour

110 g Butter

27 g Dessicated coconut

40 g Lemon juice & zest (~1/2 big lemon)

3 g Kaffir lime leaves (~4 big leaves)

110 g Potato flour

125 g Caster sugar




De-vein the Kaffir lime leaves (fold the leaf in half, hold on to the stalk & gently remove it from the rest of the leaf - throw away the stalk).



Place caster sugar, butter, lemon juice & zest & Kaffir lime leaves into the TM bowl.

Mix for 2 mins at speed 6.

Add the besan flour & potato starch.

Mix for 1 min at speed 4.

Ensure all ingredients are fully incorporated.

Add coconut.

Mix for 45 sec on Reverse + speed 2.

Stand Mixer

Chop the Kaffir lime leaves finely (as finely as possible)

Sift together the besan flour and the potato starch.

Cream butter, sugar, lemon juice & until light & fluffy.

Add the chopped Kaffir lime leaves & mix until the creamed mixture is uniform. You may need to scrape down the sides.

Add the sifted flour mix & coconut.

Mix until the flour is completely incorporated.


The dough is refrigerated before it is cut & cooked.

I find it easier to refrigerate it as a slab in a slice tray rather than rolling it out & cutting out shapes. Line a tray with baking paper, ensure the paper hangs over the sides & transfer the dough to the tray. Put another piece of baking paper on top of the dough and smooth the dough.

Is the dough higher than the edges of the tray? If it is use a rolling pin to flatten the dough to the same height as the sides of the tray. Trim off the excess.

If the dough isn't higher than the sides of the tray. Push the dough towards one end of the slice tray until the dough is higher than the sides of the tray. See above.

Put the tray of dough into the fridge for at least 30 mins. The dough will be cut so it needs to be firm. 

Cutting & Baking

Preheat oven to 130o C. It is best to cook these low & slow. I feel the biscuits retain more of the tangy lemon flavour.

Line two baking trays with baking paper.

Bring the tray out of the fridge & lift the dough out. Transfer the dough to a cutting board & take off the baking paper. Using a sharp knife cut the dough in the middle through its longest side. Cut 3-4 mm slices off the dough & transfer them to a baking tray. Repeat until there is no dough left. If unsure look at the photo below of cut dough. 

Bake at 130o C for approximately 35 mins. The length of time required to bake the Summer Breeze will depend on the length & thickness of the biscuit & your oven. The rectangles I cut were ~12 - 15 g, there is sufficient dough for ~35 biscuits. I turn the trays at halfway through the cooking time as my oven has a slight hot spot in one corner. 


 It has an absolutely disgusting flavour.