LEMON MYRTLE SHORTCAKE

This recipe uses the dried leaves of the native lemon myrtle (Backhousia citriodora).

Ingredients:

●  200g Unsalted butter

●  75g   Icing sugar

●  250g Plain flour

●  50g   Almond or macadamia meal

●  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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