John Myers
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Lime & Buttered Rum Meltaways
The perfect lime & buttered rum meltaways recipe with a picture and simple step-by-step instructions.
Ground mass:
- 425 g Butter at room temperature
- 250 g Powdered sugar
- 2 tsp Vanilla extract
- 600 g Flour
- 50 g Food starch
- 1 tsp Salt
Ingredients for Lime Meltaways.
- 3 Limes, zest
- 40 ml Lime juice
- Icing sugar for rolling
Ingredients for Rum Meltaways:
- 60 ml Rum
- 1 pinch Nutmeg powder
- 40 g Pecans finely chopped
- Brown sugar to roll over
Ground mass:
- Beat the butter, powdered sugar and vanilla flavor for approx. 5 minutes until creamy. Mix the flour, starch and salt thoroughly, gradually add to the butter mixture and stir well together. Then distribute the dough to the exact weight in 2 separate bowls.
Lime Ingredients:
- Thoroughly wash, dry and rub the limes. Then squeeze out. The zest ranges from 3 limes. When pressing, it depends on how much juice the individual limes give until there is 40 ml. Then put both in one of the two bowls with half of the dough and knead together thoroughly. The dough is then still quite soft, but can still be shaped into 4 shorter, 5 cm thick rolls. This is best done with the help of baking paper, in which the rolls remain wrapped for storage in the refrigerator. It should be so big that it encloses the rolls at least twice and does not protrude more than 2 cm over the roll on the sides. It has to fit in the refrigerator – stored on a smooth, firm surface – so only short rolls, but several.
Rum Ingredients:
- Add the rum, nutmeg and pecan nuts to the other half of the dough and knead as well. Then proceed in the same way as for the lime preparation. Both types have to be chilled – preferably overnight – until the dough sticks no longer bend when they are lifted, but remain firm.
Completion:
- Preheat the oven to 180 ° circulating air. Roll the rum dough sticks thickly through brown sugar before baking. Then cut into 5 mm thin slices with a sharp knife (or cheese cutter) and press them into the brown sugar on both sides as well. The cookies should be coated with it all around. They have to be placed on the sheet metal with some space. The baking time is 10 – 12 minutes on the 2nd shelf from the bottom. They should not brown. After baking, slide the baking paper onto a rack and let it cool down.
- The lime version is only cut into 5 mm thin slices. It has the same baking time. This is the only place where the baked, still lukewarm, but already firm cookies are rolled very thickly in powdered sugar.
- These American biscuits are similar to our “Heidesand”, only lime or rum give them a very special taste.
- Both types of dough made about 70 pieces each.
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