These lemon myrtle biscuits are a twist on classic shortbread. Lemon myrtle adds a vibrant citrusy note to cooking. Or try the wattleseed variation below.
Ingredients
Method
Process flours, macadamias and salt until nuts are finely chopped; transfer to a bowl.
Process butter until smooth. Add sugar and lemon myrtle; process, scrapping down the side of the bowl with a spatula until well combined. Add flour mixture, stir with a spatula to bring butter up from base of bowl, then pulse 6-8 times or until mixture starts to form large clumps.
Turn dough out onto a floured work surface; press together to form a flat square. Roll out dough between two lightly floured pieces of baking paper until an 8mm thick, 16cm x 45cm rectangle. Use a ruler to help straighten sides as you roll to size. Cut rectangle in half widthways, then cut 2.5cm x 8cm rectangles from each half; place on two baking-paper lined oven trays=Freeze for 30 minutes.
Preheat the oven to 170°C (150°C fan-forced) and line two large oven trays with baking paper.
Bake shortbread for 20 minutes. Remove from oven. Working quickly, use two rulers or palette knives to straighten the edge of each biscuit. Return to oven; bake a further 5 minutes or until a biscuit can be pushed gently without breaking and are browned lightly. Leave on trays for 5 minutes before transferring to a wire rack to cool completely.
Melt chocolate in a microwave safe bowl following packet direction. Pour chocolate into a small glass bowl. Holding a shortbread in the centre (this will reduce breakage), dip in chocolate then place on a tray lined with baking paper and scatter with pistachios. Repeat with remaining shortbread, chocolate and nuts; stand until set.
Following the recipe above, swap lemon myrtle with 3 teaspoons wattle seeds and white chocolate with milk chocolate and pistachios with chopped freeze-dried strawberries.
No golden caster sugar? No problem, use regular caster sugar.
To accelerate the chocolate setting, chill the shortbread for 15 minutes first.
Test Kitchen tip
What is rice flour and why is it used in shortbread recipes?
Rice flour, available in packets from the baking aisle of supermarkets gives this shortbread a traditional slightly gritty texture. To omit it, add an extra 2 tablespoons plain flour to the recipe.
What is lemon myrtle?
Native lemon myrtle adds a vibrant citrusy note to cooking. It is sometimes blended with another native ingredient, lemon aspen for a particularly zingy blend. Available online and from spice shops. Substitute 2 teaspoons finely grated lemon rind.
Can the shortbread dough be made in advance?
This shortbread dough can be made up to 3 days ahead; remove from the fridge to soften slightly before rolling. Uniced shortbread will keep in an airtight container for up to 2 weeks or freeze. Coated shortbread is best refrigerated in the heat of summer and will keep refrigerated for up to 2 weeks.
