A shortbread recipe using what Mark Olive considers to be one of the most underutilized native ingredients.

Serves
4

Preparation

10min

Cooking

20min

Skill level

Low
By
Average: 4.5 (1 vote)

Ingredients

Ingredients

210g               Plain flour

50g                 Cornflour

1/2 cup           Caster sugar

1/2 cup           Blanched almonds

3/4 cup           Icing sugar

190g               Butter

2tsp                Ground lemon myrtle

 

Equipment

Bowl - mixing

Glass Bowls (ingredients)

Chopping Board (for flour)

Roller

Fork

Baking Tray

Fridge

Oven

Serving Tray/Bowl/Plate/Platter

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.

Instructions

  1. Place all ingredients into a bowl and press together with fingers until crumbly.
  2. On a floured surface turn out the ingredients and knead to form a dough.
  3. Line a tray with baking paper and roll the dough out into small balls. Press with a fork so they are about 1cm thick.
  4. Place the tray in the fridge and chill for an hour.
  5. Place tray in cold oven, turn the oven on to 180 degrees.
  6. Bake for 30 minutes, or until golden brown.
  7. Remove from oven and cool for 15 minutes then transfer to wire rack