Lemon Myrtle Shortbread

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Who doesn’t love shortbreads, that delicious buttery biscuit treat, here we’ve added a touch of lemon myrtle. This recipe is by Heather Salter at Treetops Guesthouse in Western Australia

This delicious shortbread has just a hint of lemon from the Lemon Myrtle

 250g Butter
 125g Caster Sugar
 125g Corn Flour
 250g Plain Flour
 1 scant teaspoon Lemon Myrtle
 Extra Caster Sugar

1

Heat oven to 160°C

2

Cream butter and sugar together until light & fluffy

3

Add Lemon Myrtle and Flours

4

Mix until combined

5

Turn out onto floured board

6

Wrap in cling film and refrigerate for 30 minutes

7

Roll out mixture on floured board to 1cm thick

8

Cut in shapes with cookie cutter and place on prepared baking tray evenly spaced

9

Bake until lightly golden

10

Sprinkle with extra caster sugar and place on rack to cook

Ingredients

 250g Butter
 125g Caster Sugar
 125g Corn Flour
 250g Plain Flour
 1 scant teaspoon Lemon Myrtle
 Extra Caster Sugar

Directions

1

Heat oven to 160°C

2

Cream butter and sugar together until light & fluffy

3

Add Lemon Myrtle and Flours

4

Mix until combined

5

Turn out onto floured board

6

Wrap in cling film and refrigerate for 30 minutes

7

Roll out mixture on floured board to 1cm thick

8

Cut in shapes with cookie cutter and place on prepared baking tray evenly spaced

9

Bake until lightly golden

10

Sprinkle with extra caster sugar and place on rack to cook

Lemon Myrtle Shortbread
By | 2017-12-10T04:17:40+00:00 October 16th, 2017|0 Comments

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