Back to ideas wall

Lemon Myrtle Shortbread

Category: food

Lemon Myrtle Shortbread with Mark Olive

Method

Place all ingredients into a bowl and press together with fingers until crumbly.

On a floured surface turn out the ingredients and knead to form a dough.

Line a tray with baking paper and roll the dough out into small balls. Press with a fork so they are about 1cm thick.

Place the tray in the fridge and chill for an hour.

Place tray in cold oven, turn the oven on to 180 degrees.

Bake for 30 minutes, or until golden brown.

Remove from oven and cool for 15 minutes then transfer to wire rack

 
Buttercream Filling Method 

Place all ingredients into a bowl and press together with fingers until crumbly.

On a floured surface turn out the ingredients and knead to form a dough.

Line a tray with baking paper and roll the dough out into small balls. Press with a fork so they are about 1cm thick.

Place the tray in the fridge and chill for an hour.

Place tray in cold oven, turn the oven on to 180 degrees.

Bake for 30 minutes, or until golden brown.

Remove from oven and cool for 15 minutes then transfer to wire rack
 

Stockland Mark Olive banner


 



  • Serves: 4-6
  • Time needed: 30 Minutes
  • Difficulty Easy


Ingredients

  • - 210g Plain flour
  • - 50g Cornflour
  • - 1/2 cup Caster sugar
  • - 1/2 cup Blanched almonds
  • - 3/4 cup Icing sugar
  • - 190g Butter
  • - 2tsp Ground lemon myrtle
  • Buttercream Filling:
  • - 100g Butter
  • - 1/2 cups Icing sugar
  • - 30mls Passion Bery syrup (or 2 passionfruit, scooped out)

Indigenous inspired recipes with Mark Olive

  • Abalone salad with lemon aspen

    More Info

    Add to my Favourites

    1
  • Lemon Myrtle Shortbread

    More Info

    Add to my Favourites

    2
  • Marron with Chilli Butter

    More Info

    Add to my Favourites

    3
  • Pan Seared Duck and Mushroom Risotto

    More Info

    Add to my Favourites

    4

Sign up to stay in touch