This is just a basic shortbread recipe with the addition of the Lemon Myrtle powder and Macadamia Nut pieces that have been chopped up into small pieces. You can adjust the amount of Lemon Myrtle to suit your tastes and swap the Macadamias for a different type of nut if you choose.
Lemon Myrtle and Macadamia Nut Shortbread
250 gm Butter (softened)
3/4 Cup Icing Sugar
1 Tsp Vanilla Essence
1/2 Cup Cornflour
2 Cups Plain Flour
Pinch of Salt
4 Tsp Lemon Myrtle
200 gm Chopped Macadamias
Preheat your oven to 180 degrees Celsius and line two trays with baking paper.
Cream your butter and sugar in a mixer until the butter is pale. Add you vanilla essence, lemon myrtle and macadamia nuts and mix through.
Sift in your dry ingredients and mix together using a bread knife. Once you mix is combined make truffle sized balls of mix and flatten on your tray.
Bake for 10 - 15 minutes or until the bottom of the biscuits just start to brown.
This mix is very short and crumbly are a slightly green colour and are perfect with a good cup of tea. They freeze well and defrost quickly so are great to have on hand in case you get surprise visitors and want to offer up something a little bit special.