Lemon Myrtle Biscuits

Lemon Myrtle
Lemon Myrtle
Backhousia citriodora

(Makes 45 biscuits)


  • 250 g white sugar or 250 g raw sugar
  • 250 g butter
  • 500 g sifted self-raising flour
  • 4 eggs (or 1/3 emu egg)
  • 25 g ground LEMON MYRTLE leaves


  1. Mix together the sifted flour and Lemon Myrtle.
  2. Cream together sugar and butter. Add the eggs one at a time.
  3. Once the eggs are combined stir in the flour and Lemon Myrtle mix until combined. Do not over mix the dough.
  4. Roll dough mixture into small balls about the size of a walnut. Place on to greased biscuit baking trays. With a floured fork, press each ball slightly.
  5. Bake in a moderate oven for 12 to 15 minutes or until golden brown.
  6. Cool on a tray. Store in an airtight container.

Lemon Myrtle
Backhousia citriodora