250g white sugar
250g butter
500g sifted self-raising flour
4 eggs
25g ground lemon myrtle leaves
250g white sugar
250g butter
500g sifted self-raising flour
4 eggs
25g ground lemon myrtle leaves
Cream together sugar and butter.
Add the eggs one at a time.
Mix together the sifted flour and Lemon Myrtle.
Once the eggs are combined stir in the flour and Lemon Myrtle mix until combined. Do not over mix the dough.
Roll dough mixture into small balls about the size of a walnut. Place on to greased biscuit baking trays.
With a floured fork, press each ball slightly.
Bake in a moderate oven for 12 to 15 minutes or until golden brown.
Cool on a tray.
Store in an airtight container.
