Lemon myrtle butter biscuits

These easy to make biscuits are a great introduction to incorporating bush flavours. The lemon myrtle gives the biscuits a naturally sweet and refreshing taste.

Lemon myrtle gives the biscuits a naturally sweet and citrus flavour. Credit: Tammi Kwok

• makes

  30

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 250 g self-raising flour
• 2 tsp dried lemon myrtle
• 180 g butter, slightly softened
• 125 g sugar
• 1 egg, beaten

Instructions

1. Preheat oven to 180 °C.
2. Sift flour and dried lemon myrtle into a bowl, then rub in the butter until it resembles breadcrumbs. Add sugar and beaten egg and mix into a stiff dough.
3. Turn out onto a floured surface and knead gently until smooth.
4. Wrap in plastic wrap and chill in the fridge for about 30 minutes.
5. Roll out onto a floured surface about 5mm thick and cut into about 30 biscuits.
6. Place on a greased baking tray and place in oven for about 12-15 minutes until golden.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.