October 3, 2016
A lovely grown-ups-style buttery bickie with a native Australian lemon oil twist. Makes approx. 16 shortbreads.
1Combine plain flour, rice flour, coconut sugar and shredded coconut into a large bowl. Mix well until blended
2Add Nuttelex and lemon myrtle oil and knead the mix together with your hands into a smooth ball
3Roll the dough on a floured surface to about 1cm thickness
4Using a fluted scone cutter, cut into rounds and place onto a baking tray lined with baking paper.
5Bake at 160°C for 25- 30 minutes, then cool on a wire rack before serving
6Garnish with a scattering of dried lemon myrtle if desired