Macadamia and lemon myrtle shortbread

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By

Anneka Manning

Abstract

Surprisingly simple and super quick to make this shortbread dough is the perfect one to make ahead of time as it will store in your fridge or freezer until you are ready to slice and bake it.

The tangy lemongrass-like flavour and aroma of the lemon myrtle leaf works beautifully with the buttery macadamias – two Australian native ingredients perfect for each other! The extra sprinkling of the lemon myrtle once the biscuits are baked will give them extra zing.

from Recipes https://ift.tt/3jTXKt2