- makes 30 serves
- preparation 30 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 250 g self-raising flour
- 2 tsp dried lemon myrtle
- 180 g butter, slightly softened
- 125 g sugar
- 1 egg, beaten
Instructions
- Preheat oven to 180 °C.
- Sift flour and dried lemon myrtle into a bowl, then rub in the butter until it resembles breadcrumbs. Add sugar and beaten egg and mix into a stiff 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 oven for about 12-15 minutes until golden.
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.
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