What better treat to make for Christmas than Lemon Myrtle Shortbread, using fresh leaves from the local and commonly available Backhousia citriodora – Lemon Scented Myrtle.
Serve shortbread on a plate surrounded by a platter of fresh leaves to accentuate aroma and presentation. Perfect with a cup of tea!
Ingredients
225g (1 cup) unsalted butter, softened to room temperature
115g (½ cup) caster sugar, plus extra for dusting
1-2 tablespoons fresh lemon myrtle leaves, very finely chopped
340g (2 ½ cups) plain flour
pinch of salt
Instructions
- Cream the softened butter and sugar in a bowl until the mixture is pale and fluffy. Stir in the finely chopped fresh lemon myrtle leaves.
- Sift the plain flour and salt into the butter mixture. Mix until just combined and a soft dough forms. Be careful not to overwork the dough, as this can make the shortbread less crumbly.
- Shape the dough into a log (about 5 cm in diameter) and wrap it in plastic wrap or baking paper. Chill in the refrigerator for at least 30 minutes, or until firm.
- Preheat your oven to 160°C (320°F) and line a baking tray with baking paper.
- Slice the chilled dough into 1 cm thick rounds and place them on the prepared baking tray, spaced slightly apart.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Cool the shortbread on the tray for a few minutes before transferring to a wire rack to cool completely.
- Finish by dusting lightly with extra caster sugar while still warm, if desired.
Store the cooled shortbread in an airtight container for up to 1-2 weeks.
Shaun Walsh
