Lemon myrtle is used to flavour these delicious pistachio and semolina cookies. The nutty flavour of pistachios is combined with the sweetly aromatic lemon myrtle.
This Australian Native Lemon myrtle has increasingly become popular as an ingredient in recipes and these shortbreads cookies are a great introduction to how we can use the aromatic leaves in every day cooking.
Semolina and Lemon Myrtle cookies have become a welcome addition to my kitchen baking. Try this inviting lemon myrtle recipe as I know you will be rewarded with a lovely cookie.
The Lemon Myrtle Plant
These biscuits are reminiscent of our Australian multicultural heritage. Lemon Myrtle is the quintessential Australian plant and an absolute delight for any garden.
It is endemic to sub-tropical rainforests to central and south-eastern Queensland but more recently it is grown in domestic gardens very successfully. See your favourite Australian native plant supplier for details on where to purchase this plant.
About these Lemon Myrtle Cookies
Pistachios, semolina and lemons are a common ingredient to European and middle eastern cuisine. Lemon myrtle with its calming aroma and sweet citrus taste compliment each other nicely. Lemon myrtle has a citrus kind of aroma without the bitter after tones of citrus fruits. The biscuit itself is a wonderfully crumbly and a tasty and buttery shortbread.
Other Lemon Myrtle Recipes
You may like to try our lemon myrtle tea cake and for breakfast perhaps Roasted mixed mushrooms with lemon myrtle and rosemary butter.
The Australian Native Lemon Myrtle is used to add a little zing and that delicate lemon flavour to these shortbread textured cookies. Lemon myrtle has increasingly become popular as an ingredient in cooking and have been making them frequently when we have wanted to make a cookie that was special and simplistically elegant. The addition of semolina, adds a wonderful texture to the cookie. and I hope you try this inviting lemon myrtle recipe as I know you will be rewarding with a lovely cookie.
- 220g plain flour
- 100g fine semolina
- 1/2 tspn baking powder
- 100g unsalted butter softened at room temp
- 2 eggs
- 50g castor sugar
- 50g brown sugar
- 1/2 cup raw pistachios roughly crushed
- 6-8 lemon myrtle leaves
- 1 tspn dried cranberries
- 200g dark chocolate ( optional )
Cooking Temp 180°C Fan Force
Finely chop the lemon myrtle leaves and berries. Place them into your mixing bowl.
Beat the softened butter ( it should not be liquid) and sugar until light and fluffy.
Add each egg one at a time and liberally beat.
Sift the flour, Semolina and baking powder together.
Add the flour mixture and with a wooden spatula mix the wet and dry ingredients. You may need to revert to using your hands to mix until it forms a dough.
Place the dough between two sheets of greaseproof paper. With a rolling pin flatten to 5 cm thickness. This is so the cookies are nice and thick. Use your judgement though, your preference may be to make them thinner. Remember, your baking time will vary a little so watch them carefully. One extra minute too long and they are too brown. We want a golden colour.
Use cookie cutters to make your shapes and transfer to lined baking trays.
Bake for 18-20 minutes at 180 °C. This will vary according to the size and thickness of cookie. So stay close.
When cool, dust with icing sugar or drizzle with chocolate.
If you like your shortbread sweet feel free to add another 50g of caster sugar. As with all my baking, the sweetness is toned down.
The cooking time will vary as it will depend on such factors as the thickness and general size of the biscuit, as well as your cooking oven strength.
If you like you can substitute the pistachios with macadamias.
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Amount Per Serving: Calories: 104 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 34mg Carbohydrates: 14g Fiber: 1g Sugar: 6g Protein: 2g
I love these accompanied with White Tea or lemon myrtle Tea.
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