175 g (6 oz) butter
50 g (2 oz) sugar
225 g (8 oz) plain flour, sifted
15 ml  milk

Icing:

115 g (4oz) icing sugar, sifted
2 tbs fresh lime juice
40 g (1 1/2 oz) shelled pistachio nuts, skinned and chopped

Directions:

1. Cream the butter and sugar together until light and creamy. Stir in the flour and milk. Mix to form a fairly soft dough.

2. Put the mixture into a piping bag fitted with a 1cm (1/2 in) star nozzle. Pipe the mixture into 5cm (2 in) diameter rings, spaced well apart, on greased baking trays.

3. Bake at 180C / 350F for 8-10 minutes until lightly golden and cooked.

4. To make the icing, blend the icing sugar with the lime juice to make a thin consistency. Brush over the rings while still warm to glaze and sprinkle at once with chopped nuts. Leave to set before serving