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
Heat oven to 160°C
Cream butter and sugar together until light & fluffy
Add Lemon Myrtle and Flours
Mix until combined
Turn out onto floured board
Wrap in cling film and refrigerate for 30 minutes
Roll out mixture on floured board to 1cm thick
Cut in shapes with cookie cutter and place on prepared baking tray evenly spaced
Bake until lightly golden
Sprinkle with extra caster sugar and place on rack to cook
Ingredients
Directions
Heat oven to 160°C
Cream butter and sugar together until light & fluffy
Add Lemon Myrtle and Flours
Mix until combined
Turn out onto floured board
Wrap in cling film and refrigerate for 30 minutes
Roll out mixture on floured board to 1cm thick
Cut in shapes with cookie cutter and place on prepared baking tray evenly spaced
Bake until lightly golden
Sprinkle with extra caster sugar and place on rack to cook
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