This is a brilliant butter cookie with a zesty lemon myrtle finish. You’ll get that amazing lemon flavour without having to use lemons. Just try and stop after eating one!
Makes 20-24 cookies.
Ingredients 7
225 g butter, at room temperature
225 g caster sugar (superfine sugar)
1 tbsp vanilla extract
3 eggs
350 g self-raising flour, sifted, see my tips below
20 g ground lemon myrtle
1 tsp poppy seeds
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Method 8
Preheat the oven to 170°C (340°F) and line a baking tray with baking paper.
Whisk the , and in a bowl until creamy.
Add one at a time, mixing until combined.
In a separate bowl, mix together the , and .
Fold the wet mix into the dry mix.
Roll into small balls, about 1 tablespoon of mixture each.
Place the balls on the baking paper and press each one down with a fork.
Bake for 15–20 minutes.
Mabu Mabu's tips
If you cannot source self-raising flour, you can make your own by adding 2 teaspoons baking powder to every 150 g (51/2 oz/1 cup) plain (all-purpose) flour.
