Lemon Myrtle biscuits Recipe by Jaymie Suares
200g butter
1/2 cup castor sugar
1 ¾ cups plain flour
1 tablespoon ground lemon myrtle leaves (see drying note below)
Optional extras – macadamia nuts, white choc chips.
Preheat oven to 200C.
Line baking tray with baking paper.
In a bowl, beat the butter and sugar until pale and fluffy. Add the lemon myrtle and plain flour and beat until well combined. Stir in optional extras if using.
Roll tablespoons of the dough into balls and place on baking tray. Flatten them slightly with a fork.
Bake biscuits for 10-15mins until they are just starting to go golden.
Biscuits can be eaten plain or with a drizzle of icing.
Note:
To dry lemon myrtle leaves – place washed and dried leaves on a baking tray. Put into a low oven approx. 100C, with the door slightly ajar and cook until leaves are dry and crunchy. Leaves can be crushed in a mortar and pestle, or in a processor. Store in an airtight container.
