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Lemon Myrtle Melting Moments

Lemon Myrtle Melting Moments


250g butter, room temperature

1/2 cup corn flour

1 tsp lemon myrtle, ground

1 1/2 cups plain flour

1/3 cup icing sugar


  1. Preheat oven to 160C
  2. Cream butter with icing sugar. Add lemon myrtle and flours and mix in well
  3. Pipe 3-4cm rosettes on to baking paper and bake for 10 minutes until pale brown
  4. Cool on wire rack lined with tea towel
  5. Sandwich with lemon myrtle cream if desired


Recipe from:

Bush Food Kitchen: Coo-ee Cuisine

By celebrated Aboriginal Chef Dale Chapman