• Lemon myrtle gives the biscuits a naturally sweet and citrus flavour. (Tammi Kwok)Source: Tammi Kwok

These easy to make biscuits are a great introduction to incorporating bush flavours. The lemon myrtle gives the biscuits a naturally sweet and refreshing taste.






Skill level

Average: 3.2 (91 votes)


  • 250 g self-raising flour
  • 2 tsp dried lemon myrtle
  • 180 g butter, slightly softened
  • 125 g sugar
  • 1 egg, beaten

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.


  1. Preheat oven to 180 °C.
  2. 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.
  3. Turn out onto a floured surface and knead gently until smooth.
  4. Wrap in plastic wrap and chill in the fridge for about 30 minutes.
  5. Roll out onto a floured surface about 5mm thick and cut into about 30 biscuits.
  6. Place on a greased baking tray and place in oven for about 12-15 minutes until golden.