The addition of lemon myrtle and wattleseed to this butter shortbread recipe give a buttery biscuit, a nutty and citrus twist. The hint of lemon myrtle makes the shortbread lighter and provides a subtle lemon lime flavour. The wattleseed gives the shortbread a lovely speckled appearance and a slightly nutty taste.
Lemon myrtle has a sweet and refreshing lemon scent with a delicate lime, menthol essence. Wattleseed has a roasted, savoury scent reminiscent of coffee and chocolate. It has a savoury, nutty and wheat biscuit like flavour. Nutritionally, Lemon myrtle is high in antioxidants and calcium and wattleseed is high in potassium, calcium, iron, zinc and protein.
Cream butter and sugar together until light and fluffy
Add in the wattleseed and lemon myrtle and mix until combined
Whisk together the two flours in a separate bowl
Add flour to the creamed butter and sugar and mix on low until combined.
Shape dough into a ball. Cover and place in the fridge for 15- 20 minutes.
Remove from the fridge and roll between 2 parchment sheets until around 2cm thick.
Cut into desired shapes and bake in the oven for 16-18 minutes (depending on the size) or until lightly coloured. Chilled dough will not spread much in the oven and so these only need to be placed 2-5cm apart.
