LIME AND PISTACHIO MELTING MOMENTS

Buttery, zesty, and just a little fancy. These lime and pistachio melting moments are a seasonal twist on a classic. With local limes at their best, now’s the time to bake a batch that’s sure to impress.

Prep time - 25 minutes

Cook time - 12–15 minutes

Skill level - Easy–Moderate

Makes -12 sandwiched biscuits

INGREDIENTS

Biscuit Dough

175g unsalted butter, softened

80g icing sugar, sifted

1 tsp finely grated lime zest (about 1 lime)

145g plain flour

60g cornflour

30g ground pistachios (or finely blitzed raw shelled pistachios)

Pinch of salt

Pistachio Lime Buttercream

75g unsalted butter, softened

150g icing sugar, sifted

1 Tbsp lime juice

1–2 tsp pistachio paste, to taste

Finish - ¼ cup finely chopped pistachios, for rolling

Method

Preheat the oven to 160°C (fan 140°C). Line a baking tray with baking paper.

In a bowl, cream the butter and icing sugar until pale and fluffy. Add lime zest and beat briefly to combine.

Sift in the plain flour, cornflour, and salt. Mix until a soft dough forms.

Roll into small balls (approx. 2.5 cm) and place on the tray. Gently flatten with a floured fork or the base of a glass.

Bake for 12–15 minutes, or until firm but still pale. Cool on the tray for 5 minutes, then transfer to a wire rack.

Make the Buttercream: Beat butter until light. Add sifted icing sugar gradually. Beat in lime juice and pistachio paste until smooth and fluffy.

Assemble: When biscuits are completely cool, sandwich together with a small dollop of buttercream.

Roll the edges of each sandwiched biscuit in chopped pistachios, pressing lightly so they stick to the filling.

Store in an airtight container for up to 4 days