Recipes — Lemon Myrtle

Ingredients Scroll dough 585g plain flour 2 1/2 tsp instant yeast 185 ml milk 80g honey 4 large eggs 140g butter - cubed into small pieces Sugar mixture  30g melted butter  1 cup brown sugar  2 tsp cinnamon myrtle 2 tsp cinnamon  1 cup muntrie berries (if unavailable omit or can replace with diced apple) Icing  250 g cream cheese - softened  125 g butter - softened  1tsp vanilla 2 tsp lemon myrtle  2 cups icing sugar   Method  Start this recipe the day before for best results.  Place flour and yeast into a mixer bowl with a regular beater...

Ingredients 125gm unsalted butter 125gm cream cheese block 1 cup caster sugar 2 eggs 2 teaspoons kunzea ¾ cup self raising flour sifted 3 teaspoons lemon zest Icing 1 cup icing sugar, sifted 2 teaspoons butter melted ½ teaspoon lemon myrtle ½ teaspoon lemon zest 2 tablespoon lemon juice Method Preheat oven to 160c fan forced (180c no fan) Grease a 20cm Bundt cake tin Using an electric mixer beat butter and cream cheese until smooth. Add sugar, kunzea, eggs, flour and lemon zest.  Continue mixing until well combined. Pour mixture into tin. Bake for 50 minutes or until a...

An Australian favourite made even better with delicious native lemon myrtle & kunzea.Serve these up warm with lashings of cream and a berry jam.

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