This tasty treat made with native ingredients made for a lovely gift for an Australian summer-time Christmas. Perfect with a cup of tea or a cold glass water.
Ingredients
- 225g plain flour, sifted
- 115g rice flour
- 115g caster sugar
- 3 tablespoons lemon myrtle flakes
- 3 teaspoons lemon juice
- 1 pinch salt
- 225g butter, at room temperature
Directions
Preheat oven to 150°C. Grease a baking tray.
Combine sieved flour, rice flour, sugar, lemon myrtle, lemon juice and salt in a bowl. Rub in butter and knead gently until a smooth dough forms.
Transfer onto a floured surface. Carefully roll to desired thickness and shape into a circle. Using a cookie cutter, cut as desired.
Place onto greased tray. Bake in the oven for 20-30 minutes or until light golden.
Take the shortbread out of the oven and allow to cool.
Step 6
Enjoy!
Tip
The thickness of the biscuit will affect the cooking time. As soon as golden in colour, remove from the oven as biscuit will harden as it cools.
The Mindful Traveller 