As part of our Community Problem Solving project, we are going to be posting recipes using Indigenous ingredients to help promote their use as they are more sustainable for our land.
Prep time: approx 3 hours (including resting)
Cook time: 20-25 minutes
Makes 16
Skill level: easy-med
225g butter
115g caster sugar
6 leaves ground lemon myrtle (around 1 tsp)
3 tsp ground wattleseed
340g plain flour
2 Tbsp caster sugar (to decorate tops of shortbread)
1. Place 1/2 the wattleseed in a mortar and pestle and give it an extra grinding to release aroma and reduce the coarseness of the product.
2. In an electric mixer cream the butter and sugar until pale and fluffy.
3. Add all the ground wattleseed and the ground lemon myrtle to the butter mixture. Mix until combined.
4. On a slow setting add the flour to the butter. Allow the flour to combine fully.
5. Wrap the cookie dough in plastic wrap and refrigerate until the dough is firm. Approximate 2-3 hours.
6. Line two cookie trays with baking paper.
7. Preheat the oven to 150 degrees celsius.
8. Place a piece of plastic film on the bench and lightly dust with flour
9. Place the cookie dough on the plastic wrap and top with another layer of plastic.
10. Roll the cookie dough out to the desired thickness between the wrap.
11. Remove the top plastic wrap and cut cookies.
12. These are very delicate shortbread cookies so use the bottom layer of wrap to help transfer each cookie one at a time to the baking tray.
13. Repeat the process until all the dough is finished.
14. Bake for 20 -25 minutes or until golden.
15. Remove the cookies from the oven but allow them to cool on the tray.
16. Enjoy!
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