I took the shortbread recipe from 1977 edition of The Australian Women’s Weekly Cookbook, and added a generous pinch of dried and powdered lemon myrtle to the dough. I mixed it in thoroughly, and baked according to the recipe. Very nice with a good cup of tea.
Shortbread with Lemon Myrtle
2 cups of plain flour
1/4 cup of icing sugar
1 tablespoon of ground rice
185 grams of butter
A generous pinch of chopped fresh or dried and powdered lemon myrtle
Sift flour, sugar, lemon myrtle and ground rice into a bowl. Rub in the butter and knead lightly until smooth. Roll mixture out to 5mm thickness on a lightly floured board, cut into shapes. Place on ungreased trays and bake in a moderate oven for 15 to 20 minutes, or until pale golden in colour.
Read more about lemon myrtle and how best to grow them
Note– if you use fresh lemon myrtle leaves, chop them very finely. I use a mezzaluna, quick and easy.