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Lime & Semolina Biscuits
Serves 2
  • 200g Butter, chopped
  • 2 teaspoons grated lime
  • 1 Cup caster sugar
  • 2 Eggs
  • ¼ Cup chopped Soland pistachios
  • ½ Cup Soland semolina
  • 100g White Cooking Drops
  • 1 extra teaspoon finely grated Lime
  • Beat butter, rind and sugar until light and fluffy.
  • Add eggs, one at a time, beating constantly.
  • Transfer to a large bowl and stif in flour, nuts and Semolina. Mix until a soft dough is formed.
       Cover and refrigerate for 30 minutes.
  • Divide mixture in half. Roll each half into a log shape (approximately 30 cm long) on a lightly floured surface.
       Wrap in cling film, freeze until firm.
  • Trim ends, cut into 1.5cm slices. Place about 2cm apart on a greased baking tray and cook for
       about 15 minutes in a moderate oven. Cool on rack.
  • Combine white chocolate and extra rind in a bowl, pipe or drizzle over biscuits.


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