Lemon Myrtle and Wattleseed Shortbread
This incredibly simple, fresh, shortbread treats formula meets up with two Australian outback ingredients--Lemon Myrtle and Wattleseed for an irresistibly nutty, savoury flavour combined with a citric aroma that's sweet and refreshing. The shortbread can be saved for quite a long time when put away appropriately and can make the dough well ahead of time.
- 200g butter
- 100g caster sugar
- 1 tsp of ground Lemon Myrtle
- 10g ground wattleseed
- 300g plain flour
- 25g caster sugar to decorate tops of shortbread
- Spot 1/2 the wattleseed in a mortar and pestle and give it an additional crushing to deliver the fragrance and lessen the coarseness of the item.
- In an electric blender cream the margarine and sugar until pale and cushioned.
- Add all the ground wattleseed and the ground lemon myrtle to the margarine blend. Blend until consolidated.
- On a moderate setting add the flour to the margarine. Permit the flour to consolidate completely.
- Enclose the treat mixture with cling wrap and refrigerate until the butter is firm. Inexact 2-3 hours.
- Line two treat plates with preparing a paper.
- Preheat the stove to 150 degrees celsius or 300 Fahrenheit This is a cool broiler.
- Spot a bit of plastic film on the seat and delicately dust it with flour.
- Spot the treat mixture on the saran wrap and top with another layer of plastic.
- Turn the treat batter out to the ideal thickness between the wrap.
- Remove the top cling wrap and cut treats.
- Rehash the cycle until all the mixture is done.
- Heat for 20 - 25minutes.
- Remove the treats from the broiler however allow them to cool on the plate.