These meltaways are divine. They are so full of flavour and literally melt in the mouth. The lime rind pieces are like tiny pieces of candy that pop in your mouth, and the sugar coating is perfect. These cookies use a mixture of cornflour, amaranth and quinoa flour, which we find to be a great gluten-free mix for biscuits like these.
120 grams butter
125 grams castor sugar
zest of 2 limes
2 teaspoons vanilla extract
Juice of one lime
40 grams cornstarch
80 grams amaranth flour
80 grams quinoa flour
40 grams pistachio nuts – finely crushed, almost to meal
1/4 teaspoon salt
- Cream the butter, castor sugar and lime zest together until it is the mixture is light.
- Add the lime juice and mix.
- Shell the pistachios and place in boiling water on stove for one minute to blanch. Put into cold water and peel away the red casings to reveal the bright green nuts. (this step is really worth taking the few minutes to do).
- Place the pistachios in a food processer and grind until the pieces are just bigger than nut meal. Set aside.
- Sift all the dry ingredients into a bowl.
- Add these to the creamed butter. Mix until it comes together.
- Add the pistachios, vanilla extract and salt and mix some more until it is a dough.
- Transfer the dough onto a sheet of baking paper and shape it into a log that is about 2 inches in diameter.
- Use the baking paper to tighten the log and wrap it up.
- Place the dough in the fridge for at least two hours.
- Cut the log into 1/4 inch thick discs.
- Place the discs onto a baking tray and bake at 350°F/180°C for about 12 minutes. Don’t let the biscuits get brown but leave them white.
Cool the biscuits on a cooling rack and coat with a thick layer of powdered sugar while they are still a little warm. These are best eaten within a few days and should be stored in an airtight container.