The Australian Sunrise Lime is a hybrid of the finger lime and a calamondin (cross between a mandarin and cumquat). Created by the CSIRO, it has a sweetness about it which makes it extremely versatile.
They can be eaten whole like a cumquat or turned into jam, marmalade or preserved in alcohol. Absolutely delicious.
Sunrise Lime and Lemon Gluten Free Biscuits
Place the dried ingredients into a mixing bowl and then add the wet ingredients and mix until well combined. Roll into balls and place on a tray lined with baking paper. Press down with a fork. Bake at 180C (fan forced) for approx 20 minutes.
1 cup chick pea flour, half cup rice flour, half teaspoon baking powder, quarter teaspoon Tasman Sea Salt, one third cup caster sugar and 2 heaped teaspoons of Sunrise lime chips ( or one teaspoon of sunrise lime powder).
Half cup of extra virgin olive oil, 1 egg and a Tablespoon of lemon juice.
Bush Tucker Recipes at the Aussie table 
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