Prep time 25min
Cooking time 12-15min
Skill Easy to moderate
Makes 12 sandwiched biscuits
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 (about 2.5cm) 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.
