White Chocolate and Lemon Myrtle Biscuits
White chocolate and lemon are a match made in heaven. We love the taste of Australian lemon myrtle in these biscuits. This is a great gift for international friends who may be visiting. Lemon myrtle can be found in a small square tin in the herb aisle of your supermarket. If you can't find any lemon myrtle, replace with finely grated lemon zest.
Recipe Tester Feedback: "These were so yummy. I really enjoyed the crunch of the macadamia nuts throughout the biscuit." - Kirsty
Contains: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 15 minutes
Can be frozen
- plain flour - 300g
- baking powder - 1 tsp
- brown sugar - 50g
- white sugar - 50g
- eggs - 2
- butter - 120g, melted
- vanilla - 2 tsp, extract
- salt - 1/2 tsp
- dried lemon myrtle - 1 tsp
- chocolate chips - 120g, white
- macadamia nuts - 120g, chopped
- Preheat the oven to 180C. Line two baking trays with baking paper or silicone mats.
- Add the plain flour (300g), baking powder (1 tsp), brown sugar (50g), white sugar (50g), eggs (2), melted butter (120g), vanilla (2 tsp), salt (1/2 tsp) and dried lemon myrtle (1 tsp) to the bowl. Mix Speed 7 / 8 seconds. Scrape down sides.
- Repeat Speed 7 / 8 seconds. Scrape down sides.
- Add the white chocolate chips (120g) and chopped macadamia nuts (120g) to the bowl. Mix Reverse+Speed 3 / 5 seconds.
- Move the dough onto a plate.
- Roll 20 small balls from the mixture and place them onto the prepared trays. Ensure you leave room between each biscuit as they will spread. Flatten slightly.
- Bake for approximately 15 minutes or until slightly golden. Allow biscuits to cool completely on the tray.
- Store in an airtight container, serve, or prepare for gifting.