Photo: Simon Lambert 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 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.
