LEMON MYRTLE SHORTCAKE
This recipe uses the dried leaves of the native lemon
myrtle (Backhousia citriodora).
● 200g Unsalted butter
● 75g Icing sugar
● 250g Plain flour
● 50g Almond or macadamia meal
● 10g Dried, ground lemon myrtle leaves
Cream the butter and icing sugar, then add other ingredients. Mix
well until combined. Chill the mixture until it is cold and firm (about
½ an hour). Preheat oven to about 160°C. Roll out the dough and cut.
Cook for about 20 minutes. Makes approx 24.
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