Servings 16 / Prep time 30 mins / Cook time 15 mins

1. Mix together the flours and caster sugar in a large mixing bowl.
2. Cut the butter into small chunks and add to the bowl.
3. Rub the butter into the mixture using your fingertips until you have a breadcrumb consistency.
4. Make a well in the centre of the mixture and add the egg and lime flavouring. Mix together and form a ball of dough. If the mixture is too dry, add 1-2 tsp of milk.
5. Place the dough onto a sheet of non-stick baking paper and roll out using a rolling pin. You want the dough to have a thickness of approx. 5mm.
6. Put the sheet of rolled out dough in the fridge to chill for at least 30 minutes.
7. Once chilled, cut the dough using a round cookie cutter. We used a 7cm/2.75 inch cutter.
8. Place the cut dough onto a baking tray lined with either a silicone mat or non-stick baking paper, leaving a gap between each.
9. Put the baking tray in a preheated oven at 180°C/160°C fan and bake for 12-15 minutes.
10. Remove from the oven and leave the biscuits on the tray for 5 minutes, then transfer to a wire rack to cool.
11. Roll out the green icing to a thickness of 5mm.
12. Cut out 16 discs using the same cookie cutter as used for your biscuits. Using the cookie cutter create two grooves for the iced white lines.
13. Using a pastry brush, brush some water on the back of the discs and place them on top of the biscuits.
14. Add a little water at a time to the icing sugar to create a thick but pipeable icing consistency.
15. Pipe white lines on the biscuits in the same style as a tennis ball.
16. Let the icing dry and serve.