Recipe: Gluten-Free Lime & Pistachio Meltaways

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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.

Ingredients

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

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Method

  1. Cream the butter, castor sugar and lime zest together until it is the mixture is light.
  2. Add the lime juice and mix.
  3. 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).
  4. Place the pistachios in a food processer and grind until the pieces are just bigger than nut meal.  Set aside.
  5. Sift all the dry ingredients into a bowl.
  6. Add these to the creamed butter.  Mix until it comes together.
  7. Add the pistachios, vanilla extract and salt and mix some more until it is a dough.
  8. Transfer the dough onto a sheet of baking paper and shape it into a log that is about 2 inches in diameter.
  9. Use the baking paper to tighten the log and wrap it up.
  10. Place the dough in the fridge for at least two hours.
  11. Cut the log into 1/4 inch thick discs.
  12. 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.

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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.

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How To: Gluten-Free Chocolate Peanut Butter Cookies

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These cookies were adapted from a vegan recipe given to me by a friend, Tessa Martens. I have made them gluten-free instead of vegan. When gluten-free cooking it can be tricky to get a moist delicious, melt in the mouth cookie. These are them. They are our favourite cookies we have ever eaten. We hope you enjoy making them. If you are not gluten free, you can easily adapt these to wheat flour.

Recipe for Gluten-Free Chocolate Peanut Butter Cookies

Ingredients for Chocolate Dough

1/2 cup Olive oil

3/4 cup sugar

1/4 cup agave nectar

3 tablespoons milk

1/2 teaspoon vanilla extract

1 1/2 cups gluten-free flour (you can buy special mixes for cookies now)

1/3 cup raw cacao powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Ingredients for Peanut Butter Filling

3/4 cup Natural unsalted peanut butter

1/2 cup sugar

2 tablespoons milk

1/4 teaspoon vanilla extract

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How to Make Gluten-Free Chocolate Peanut Butter Cookies

1.Mix the wet ingredients for the chocolate dough in a bowl.

2.Sift in the flour, cacao, baking soda and salt.

3.Mix until you have a firm-ish dough.

4.(Make the filling) Mix together peanut butter, sugar, milk and vanilla extract in a bowl. It should be a wet dough.

5.Preheat the oven to 350°F/180°c.

6.Lining and baking tray with baking paper.

7.Scoop up a ball of chocolate dough, roll into a ball and then press it into a disc in your hands.

8.Take a ball of peanut butter filling half the size of the chocolate ball. Place it onto the chocolate disc and wrap the chocolate dough around it until the peanut butter ball is completely covered.

9.Place it onto the baking paper and continue to do this until all the dough is used. Place cookies about 5 centimetres apart.

10.Place cookies into the oven for 10 minutes. Remove and cool on a cooling rack for 10 minutes.

11.Store in an airtight container.

* Note we have used raw cacao because we love the taste and it is healthier, but you could used cocoa instead. Also where we use agave nectar, you could use Maple Syrup.