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LEMON MYRTLE SHORTCAKE
This recipe uses the
dried leaves of the native lemon myrtle (Backhousia citriodora).
Ingredients:
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200g Unsalted butter
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75g Icing sugar
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250g Plain flour
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50g Almond or macadamia meal
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10g Dried, ground lemon myrtle leaves
Method:
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.
For more information
go to:
https://www.lemonmyrtle.com.au/recipes/
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