Lemon Myrtle Shortbreads

A sweet twist to our favourite traditional Scottish shortbread recipe.

Makes approximately 30 biscuits


1 ¼  cups (315) unsalted butter

2/3  cup (135g) castor sugar

3 ¼ cup (405g) plain flour

2/3 cup (90g) rice flour

1 teaspoon baking powder

½ teaspoon salt

1 tablespoon Lemon Myrtle


Preheat the oven to 180C

 Cream the butter and sugar until mixed, but don’t allow to become light and fluffy.

 Sift the flours, baking powder and salt and slowly add to the mix with the lemon myrtle.

Rest the shortbread dough in the refrigerator until firm. Roll it out on a floured surface and cut into triangles or preferred shape. Place on a baking tray lined with non-stick bakers paper. Sprinkle the top of the shortbreads with some additional castor sugar if desired.

 Bake for about 30 minutes or until a pale golden colour. Let cool before removing from baking tray to avoid breakages as these biscuits are quite ‘short’.


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