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Lemon Myrtle and Wattleseed Shortbread
4.54
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Calories:
Author:
Matt Dobson
Ingredients
225
gm butter
115
gm caster sugar
6
leaves
ground lemon myrtle
1 tsp
3
tsp
ground wattleseed
340
gm plain flour
2
Tbs
caster sugar
to decorate tops of shortbread
Instructions
Place 1/2 the wattleseed in a mortar and pestle and give it an extra grinding to release aroma and reduce the coarseness of the product.
In an electric mixer cream the butter and sugar until pale and fluffy.
Add all the ground wattleseed and the ground lemon myrtle to the butter mixture. Mix until combined.
On a slow setting add the flour to the butter. Allow the flour to combine fully.
Wrap the cookie dough in plastic wrap and refrigerate until the dough is firm. Approximate 2-3 hours.
Line two cookie trays with baking paper.
Preheat the oven to 150 degrees celsius or 300 Fahrenheit This is a cool oven.
Place a piece of plastic film on the bench and lightly dust with flour.
Place the cookie dough on the plastic wrap and top with another layer of plastic.
Roll the cookie dough out to the desired thickness between the wrap.
Remove the top plastic wrap and cut cookies.
These are very delicate shortbread cookies to the bottom layer of wrap will help you to transfer each cookie one at a time to the baking tray.
Repeat the process until all the dough is finished.
Bake for 20 -25minutes or until golden.
Remove the cookies from the oven but allow them to cool on the tray.