Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium size bowl, combine flour, powdered sugar and stir to combine. Add melted ghee/ butter and 1 teaspoon lime zest. Mix until the dough comes together. If the dough is too dry and crumbly, add some milk to get it together.
Divide the mixture into 8 equal portions and roll them into smooth balls. Then flatten them with the palm into about 2~2½ inch discs and place on a baking sheet.
Pound the remaining 1 teaspoon lime zest with granulated sugar. Sprinkle this evenly over the cookies.
Bake the cookies in the preheated oven for 8~10 minutes or until the bottoms are golden brown. Remove and cool on a wire rack.
Stove top Method:
Work in 2 batches. Place 4 of the flattened cookies on a cold nonstick saute pan and cook them over low heat for 7-8 minutes. Once the base is golden, carefully flip the cookie with a spatula.
Cook the other side on very low heat until cooked but does not change color, around 4 minutes. Remove onto a plate and repeat with the rest of the cookies.
If you like crispier cookies, then flatten the cookies into thinner discs.
Cookies will crisp up as they cool, so make sure not to overcook/ overbake them.
Lime zest can be subbed with lemon zest. You can also leave the citrus out and make these with vanilla extract.
You can also add chopped/ sliced nuts (pistachios or almonds or cashews) or unsweetened coconut flakes on top before baking.
These eggless lime cookies keep well for up to 3 days in an airtight container.