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Lemon Myrtle Biscuits

We love cooking little home baked goodies for our clients to enjoy on our eco tours or hikes. It's not too often we go home with anything left in the containers as they are usually devoured in minutes of serving.

Most of you know that we have a great bond and deep respect for the traditional owners of this land, and this is just one way we know how to honor Aboriginal culture.

It is our hope that by introducing you to the foods of the bush that you will begin your journey of self discovery into the world of Bushtucker and learn from those whose bond with the earth is second to none.

Our spices and herbs are only sourced through Aboriginal business's around Australia and we encourage you to get on board and support these amazing suppliers.

Outback Chef, Outback Pride, Warndu

Down Under Discoveries Lemon Myrtle Biscuits

Ingrediants:

125 grams sugar

125 grams butter

2 free range eggs

150 grams self-raising flour

15 grams ground Lemon Myrtle

Method:

Step 1 - Cream together butter and sugar

Step 2 - Add eggs, one at a time and beat until combined

Step 3 - In a separate bowl sift flour and mix in ground Lemon Myrtle

 Step 4 - Add wet mixture and fold through until combined

Step 5 - Roll into small balls using approx 1 large teaspoon of mixture which makes approx 30 biscuits. You can of course adjust to the size you require to give you more or less biscuits

Step 6 - Place on baking paper onto an oven tray and press down lightly on each one with a fork

Step 7 - Bake for approimately 160 degrees for 15min or until browned lightly

Step 8 - Pair with your favourite herbal tea for a delicious afternoon treat

 

Most ingredients can be substituted to suit different dietary requirements.

Lemon Myrtle is known as the Queen of the bushfood industry. It is a flowering plant in the family Myrtaceae, genus Backhousia and is endemic to subtropical rainforests of central and south-eastern Queensland, Australia. Other common names are sweet verbena tree, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia.

It has been used for food, in cosmetics, as an insect repellant in bush medicine and is probably the best known bush herb,with a strong lemon citrus flavour and aroma, great for adding some great flavour to any dish.