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
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
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