Lemon Myrtle Cookies
/
Lemon Myrtle Cookies
Recipe By Nornie Bero
Ingredients
225 g butter, at room temperature
225 g raw caster (superfine) sugar
1 tbs vanilla extract
3 free range eggs
350 g self-raising flour, sifted
20 g Mabu Mabu lemon myrtle, ground
1 tsp poppy seeds
Method
Preheat the oven to 180 degrees (°C).
Whisk the butter, sugar and vanilla until creamy. Add one egg at a time, mixing until combined.
In a separate bowl, mix together the flour, ground lemon myrtle and poppy seeds. Fold the wet mix into the dry mix.
Roll into small balls, about 1 tablespoon of mixture each.
Line a baking tray with baking paper. Place the balls on the baking paper and press each one down with a fork.
Bake for 15–20 minutes.
