Ruby's Magic Melting Moments

These are Ruby’s go-to sweet treats when she needs to bring a little magic to her day. She has 2 favourite icing recipes for you to choose from.

INGREDIENTS

Biscuits
    • 250g unsalted butter, softened
    • 4 TBSP icing sugar
    • 4 TBSP custard powder
    • 1 ½ cup (225g) plain flour
    • 1 TSP kunzea*
    Or you can substitute in lemon myrtle, wattleseed, strawberry gum or aniseed myrtle
    Icing
    Your choice! Why not try them all! 
    Raspberry Icing
      • 60g unsalted butter, softened
      • 1 cup icing sugar (135gm)
      • ½ TSP lemon myrtle
      • 8 frozen (or fresh) raspberries (20gm)
    Lemon Icing
      • 60g unsalted butter, softened
      • 1 cup icing sugar (135gm)
      • 1 TBSP lemon juice
      • ½ teaspoon lemon myrtle*
        * Or strawberry gum, aniseed myrtle, kunzea, wattleseed or pepperberry.

    METHOD

    • Preheat oven to 150°C
    • Cream butter, icing sugar and kunzea (or other bushfood) until pale & fluffy
    • In a separate bowl, sift custard powder and flour together
    • Continue beating butter mixture whilst adding the flour mixture, a couple of tablespoons at a time, until all combined
    • Roll into 24 balls*
    • With a fork, press down to flatten tops of the biscuits slightly
    • Refrigerate the uncooked biscuits for 3-5 minutes, so they hold their shape when cooked
    • Spread biscuits out on a baking tray and bake at 150°C for 15-20 minutes until cooked through. Remove from oven and let cool for 30 minutes
    • Make the icing by beating the icing ingredients together until light and fluffy
    • Add a teaspoon of icing to 12 of the biscuits and then join with the remaining 12

     

    Melting moments with lemon myrtle bushfood

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