Lemon myrtle shortbread biscuits
These lemon myrtle biscuits are a twist on classic shortbread. The lemon myrtle adds a vibrant citrusy note. Or try the wattleseed variation.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Kitchen scale
- Rolling pin
- Offset spatula
- Cooling rack
- Ruler
- Chef's knife
- Microwave
- Freezer
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2 cups (300g) plain flour
- 2 tablespoons rice flour
- 1 cup (70g) macadamia halves
- 1 teaspoon sea salt flakes
- 225g unsalted butter, chopped, at room temperature
- ½ cup (110g) golden caster sugar
- 1½ teaspoons ground lemon myrtle
- 290g packet white Choc Melts
- 2 tablespoons slivered pistachios or dehydrated strawberries, chopped finely
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