Lemon myrtle leaves are wonderful to use steeped in liquid – in oil, water, milk or stock – as the flavour permeates so well. This recipe uses lemon myrtle leaves that were dried in a dehydrator and then blended with sugar and used for the intense flavour.
Foraged bush tucker food: lemon myrtle leaves
Recipe source: adapted from Jill Dupleix’s recipe for Anytime Shortbread in ‘Simple Food’
Makes: about 30 biscuits
What to do:
- Heat the oven to 150C. Line the baking trays with baking paper.
- Tear up the lemon myrtle leaves into the stick blender bowl attachment with the caster sugar and blitz until the leaves are tiny specks. Then pour out the contents into the sieve set over a medium bowl and shake the sugar through. Discard the bits of leaf.
- Combine the butter, icing sugar and sea salt in the bigger food processor and whiz until smooth.
- Sift together the flour and rice flour into a medium bowl, then add it to the processor with the blended caster sugar – pulsing off and on, scraping down the sides from time to time, until the mixture gathers into a ball. Knead for a minute or two with your hands until smooth, then cut into two, wrap in cling film and refrigerate for 30 minutes. Tidy & wipe down your workspace.
- Turn out onto a floured surface and pat or lightly roll out the dough until it is 1cm Cut into shapes with the biscuit cutters. Reshape the scraps and cut more shapes. Place on a baking tray and prick with a fork.
- Bake on the middle shelf of the oven for 10 minutes, then turn the tray around and bake for another 5 to 10 minutes until touched with colour. Leave to cool on the tray.
- Divide among serving plates and gobble up!
Notes: This shortbread can be stored in an airtight container for up to 2 weeks.