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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 an hour). Preheat oven to about 160C. Roll out the dough and cut. Cook for about 20 minutes. Makes approx 24.

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