I’ve been playing around with native Australian ingredients lately. I’m amazed at the diversity and range of native spices that I can access that I never knew existed. If you can get your hands on some, try them out for yourselves, it’s a lot of fun!
Lemon Myrtle has a fresh lemon and herb flavour. If you can’t get hold of any, substitute it with fresh lemon zest and fresh thyme for a very similar flavour profile.
I had a friend challenge me to create an “everything free” shortbread recipe lately and then she said that Lemon Myrtle was amazing in shortbread.
Right. If you know me, you know that I love a challenge. I had a fabulous tried-and-true low carb shortbread recipe, but it used butter. I decided to substitute the butter with coconut oil and then played around with the amounts until I was happy with the end result.
They’re not the prettiest shortbread you’ll ever see, but they taste incredible and have a lovely crumbly mouthfeel.
I’m now working on a Chocolate and Wattleseed version, so stay tuned! Enjoy.
Nutritional values (per shortbread cookie)
|of which Saturated||4.6||grams|
|Magnesium||24||mg (6% RDA)|
|Potassium||60||mg (3% EMR)|
Macronutrient ratio: Calories from carbs (4%), protein (8%), fat (88%)
Ingredients (makes 22 shortbread cookies)
- Place the coconut oil in a heat proof jug and melt in the microwave.
- Combine all of your dry ingredients into a bowl. Pour the coconut oil into the ingredients and mix well to combine.
- Lay a sheet of cling film out on your work surface and place the shortbread mixture on it. This mixture is still quite crumbly at this point, so don’t panic.
- Very carefully, using the cling wrap to assist you, bring the dough together to form a brick or a round log. Place in the refrigerator for two hours until very firm.
- Preheat the oven to 180 C/ 355 F. Unwrap the dough and use a sharp knife to cut the dough into 5-10 mm slices. If your dough is still too crumbly, try placing it in the freezer for 15-30 minutes. I know this seems fiddly, but trust me it’s worth it.
- Place slices on a lined baking tray and bake for 15-20 minutes until browned. The shortbread will crisp up as it cools, so don’t be upset when you take it out of the oven and it’s still very soft.
- When done, leave it to cool on the try for a little while and then transfer to a cooling rack.
Store in an airtight container for up to one week, or freeze for up to 6 months.
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