• Lemon myrtle gives the biscuits a naturally sweet and citrus flavour. (Tammi Kwok)Source: Tammi Kwok
Often referred to as the 'Queen of the lemon herbs', lemon myrtle has a strong citrus flavour. Lucky for us has a sweet and savoury side, and is native to Australia.
Farah Celjo

6 Jul 2022 - 1:02 PM  UPDATED 11 Jul 2022 - 8:33 AM

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Whether you rub some between your fingertips or pop open a bag of dried leaves to brew, lemon myrtle's citrusy aroma will sing.

Often described as 'lemonier than lemon', lemon myrtle is an Indigenous Australian ingredient that First Nations communities have used for thousands of years and it is also available all year round. While a brew of lemon myrtle tea is what you may have come to enjoy, biscuits, cakes, puddings and sauces all have lemon myrtle in their sights, and we do as well. 

When life gives you lemon myrtle, make these recipes.

Dukkah for dipping

In a mortar and pestle, crush:

  • 2 tsp dried lemon myrtle
  • 1 tbsp dried thyme
  • 1 tbsp cumin seeds

In a jar, combine the crushed herbs and:

  • 2 tsp sesame seeds, toasted
  • 2 tbsp roasted nuts, crushed (cashews, walnuts or macadamias)

You can store it like this in the jar for a rainy (or not so rainy) day, or if you're eating it straight away, add the nut and herb mixture into a bowl or shallow plate and top with olive oil and salt, to taste.

Dip with crusty bread and alongside the best of friends.

Easy flatbread

In a large bowl stir:

  • 1 cup Greek yoghurt
  • 1 tsp dried lemon myrtle

Sift and stir in three batches until combined and a soft-firm dough starts to form.

  • 1 ½ cups self-raising flour

Place the dough onto a well-floured surface and knead with your hands for a couple of minutes. If the dough is still too sticky, add some more flour and continue to knead. You don't want it too sticky or too firm and it shouldn't be sticking to your hands.

Pinch and separate the dough into 6 equal balls. 

Roll each ball into a rough circle shape and cook in a frypan with a little butter or oil on medium heat until browned on both sides. 


Icy pops

In a small pot over medium heat, bring to a boil:

  • 3 cups hot water
  • ½ cup honey 
  • 1 tsp dried lemon myrtle
  • 1 lemon, juice and peel

Ensure the honey has dissolved and then simmer for a few minutes. Remove from the heat and strain to remove the lemon peel. Leave to cool slightly. Pour into popsicle moulds or into small dishes and freeze for 4 hours or until solid.

Maca myrtle dressing

In a mason jar, combine the ingredients below and give it a shake.

  • ¼ cup white wine or apple cider vinegar
  • ½ lemon, juice only
  • 2 tsp dried lemon myrtle

Gently whisk in:

  • ½ cup macadamia or olive oil

Finish with:

  • ¼ cup finely chopped roast macadamias


Aunty Beryl's butter biscuits

In a bowl, sift:

  • 250 g self-raising flour
  • 2 tsp dried lemon myrtle

Then rub in:

  • 250 butter, slightly softened


  • ½ cup sugar
  • 1 egg, beaten

Mix into a firm dough. Turn out onto a floured surface and knead gently until smooth. Wrap in plastic wrap and chill in the fridge for about 30 minutes. Roll out onto a floured surface about 5mm thick and cut into about 30 biscuits. Place on a greased baking tray and place in the oven at 180°C for about 12-15 minutes until golden.

Lemon myrtle gives the biscuits a naturally sweet and citrus flavour.

Need more lovely lemon myrtle? We've got you.

Love the story? Follow the author here: Instagram @farahceljo.

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