Combine the flour with a pinch of salt and the caster sugar in a mixing bowl. Mix well then add the cubed butter and rub into the flour and sugar roughly. Make a well in the centre of the bowl and add the beaten eggs. Form a dough with the ingredients using your hands, then remove from the bowl and knead gently on a lightly floured surface for a few minutes until you have an even ball of dough.
Place the ball in a clean mixing bowl and cover with a damp tea towel or cloth. Leave for 2 hours at room temperature. After 2 hours, preheat the sunflower oil in a large, heavy-based saucepan to 180°C degrees.
Roll the dough out on a very lightly floured work surface to a few millimetres thick. Use a serrated knife to cut various shapes out of the dough; mainly long and thin ones. Arrange on a lightly floured baking tray and drop into the oil in batches. Let them cook for a few seconds on one side, then flip carefully and cook for a few more seconds until golden brown in colour.
Remove with a slotted spoon and drain on kitchen paper. Arrange in tea cups and dust with the icing sugar. Garnish with strips of the lime zest and serve immediately.