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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