Lemon Myrtle Shortbread

Cream 200g margarine and 100g sugar until light and fluffy.
Add 100g macadamia nut meal (almonds can be used), 1 tablespoon lemon myrtle – dried and ground, 1 teaspoon baking powder and 225g flour.
Form little balls (teaspoon sized) and press them flat with a fork.
Bake at 200°C until light brown, approximately 12 minutes.

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