Lemon Myrtle & Wattleseed Shortbread
With its hazelnut, coffee and chocolate notes, Wattleseed is really the perfect addition to any baked good! And of course, how could we leave out lemon myrtle in shortbread cookies!
- Place 1/2 the wattleseed into a food processor and pulse for a few seconds to release the aromas and break down the coarseness of the grind. You could also do this with a good ol’ fashioned mortar and pestle.
- In an electric mixer cream the butter and sugar for a few minutes until it becomes a pale and fluffy consistency.
- Add all of the wattleseed and lemon myrtle into¬†the butter mixture. Mix until combined.
- On a slow setting add the flour to the butter. Allow the flour to combine fully.
- Wrap the cookie dough in plastic wrap and refrigerate the dough for around 2-3 hours until it is firm.
- Preheat the oven to 150 degrees celsius.
- Line two cookie trays with parchment paper.
- Place a piece of plastic film on your counter top and lightly dust with flour.
- Place the cookie dough on the plastic wrap and top with another layer of plastic.
- Roll the cookie dough out to the desired thickness between the wrap.
- Remove the top plastic wrap and cut cookies.
- These are very delicate shortbread cookies to the bottom layer of wrap will help you to transfer each cookie one at a time to the baking tray.
- Repeat the process until all the dough is finished.
- Bake for 20-25 minutes or until golden.
- Remove the cookies from the oven but allow them to cool on the tray. Sprinkle with caster sugar and enjoy!
This recipe was adapted from Julie at Gourmet Getaways. You can find the original recipe here.