Strawberry Gum Cookies With Lemon Myrtle Icing

Simple and delicious cookies. You can substitute the strawberry gum with lemon myrtle, aniseed myrtle, kunzea or wattleseed.

INGREDIENTS

Biscuits
    • 125g butter, softened
    • ⅓ cup caster sugar
    • ½ tsp vanilla extract
    • 1 teaspoon lemon rind
    • 1 egg
    • 1 ½ cups plain flour
    • ¼ cup custard powder
    • 1 teaspoon strawberry gum*
    Icing
      • ½ cup Icing sugar
      • 1 tablespoon lemon juice
      • ½ teaspoon lemon myrtle

    You can buy the bushfood ingredients in this recipe in the following packs:
    The Bushfood Collection
    The Kids Bushfood Pack

     

    METHOD

      • Using an electric mixer, beat butter, sugar, strawberry gum, lemon rind and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined.
      • Sift flour and custard powder over butter mixture. Using a wooden spoon, stir to combine. Divide dough in half. Press each half into a
        disc. Wrap in plastic wrap. Refrigerate for 15 minutes
      • Preheat your oven to 180°C/160°C fan-forced.
      • Roll each disc out between 2 sheets of baking paper until 5mm thick.
      • Cut into shapes (I like a circle cutter). 
      • Bake for 10-12 minutes.
      • Allow to cool before icing.
      • Mix icing sugar, lemon juice and lemon myrtle in a bowl, then spread over the biscuits with a palette knife or the back of a spoon. Leave to set for 1 hour.

     

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