A yummy Australian shortbread from a great friend of Saltbush Kitchen, Meg.
A clear winner in the shortbread stakes. It showcases lemon myrtle & saltbush and is a tasty recipe that is a great example of how you can adapt your favourite recipes to include native bushfoods. The icing is optional, this recipe has pepperberry, but you can substitute that with lemon myrtle or saltbush.
- 1 cup icing sugar, sifted
- ¼ Teaspoon of Pepperberry
- ¼ TSP vanilla
- 1 ½ TBSP of milk
- Preheat fan forced oven to 160 degrees.
- Whip butter & caster sugar together.
- Add water and mix through gently – don’t over mix.
- In a separate bowl sift both flours together and add lemon myrtle and saltbush.
- Fold flour mixture into the butter mixture by hand (not a mixer) to form dough.
- Roll dough out on a floured bench to about 5mm thickness.
- Cut into circles or desired shape (about 6cm in diameter) and place on tray.
- Cook for 20mins. Don’t overcook*
- Allow to cool before icing.
*It’s important not to over cook the shortbread. As all ovens bake differently
you made need to do a test batch to get the timing right.
- Sift icing sugar into a bowl and add pepperberry.
- Mix in milk and vanilla until smooth.
- Arrange the shortbread on a tray with baking paper and using a fork, drizzle icing over the top of the shortbread.
- Allow icing to set before you dig in