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Hi All!
This time I made Melting moments with Lemon Myrtle and roasted macadamia nuts.
When you eat it, the fresh aroma of lemon myrtle and savory nuts will make your mouth water.
Lemon myrtle is very versatile and is used in herbal teas, dressings, cooking, confectionery and medicine.
What do you need
Lemon myrtle
Plain flour
Butter
Icing sugar
Macadamia nuts
Lemon
About Lemon Myrtle
You can buy lemon myrtle tree
Also, you can buy it from healthy shops.
I got it from an organic garden and put the leaves in a freezer bag and it the freezer.
Tip for this recipe
Fresh leaf lemon myrtle can be frozen or dried to make it easier to powder.
When macadamia nuts and lemon myrtle are ground into a powder, salt is added to make it easier to powder.
Bring butter to room temperature.
Letting the cookie dough sit in the refrigerator for 30 minutes to an hour makes it easier to cut.
When the buttercream is applied to the cookies, the cookies should be completely cool.
The timing for making buttercream is best when it is used immediately after the cookies are baked and cool.
It is especially easy to melt in summer. If you make it first, you will have to store it in the refrigerator. When you are ready to use it, you must bring it to room temperature.
Melting Moment with Australia native Lemon myrtle
Equipment
- 1 Food processor
Ingredients
For Cookies dough
- 100 g Macadamia nuts 160℃ roast
- 150 g Butter
- 80 g Icing Sugar
- 200 g Plain flour
- 5 g Lemon myrtle use 2.5g for cookies dough
- ½ tsp Salt For lemon myrtle
- ½ tsp Salt For macadamia nuts
For the lemon myrtle filling
- 150 g Icing sugar
- 100 g Butter
- 2.5 g Lemon myrtle
- 1 each Lemon zest
Instructions
For making cookie dough
- Roast macadamia nuts in oven at 160 degrees for 5-7 minutes.
- While waiting for the nuts to roast, in a blender add lemon myrtle and ½ tablespoon salt, blend well, then put a side.
- Next, add the roasted macadamia nuts and ½ tablespoon salt, blend well, then place the nuts in a bowl.
- In the same blender, add the butter and icing sugar and blend well.
- Add flour and blend well.
- Place the cookie dough into a bowl and add the macadamia nut and the lemon myrtle then mix well with hands.
- Divide the cookie dough into two parts, form into bars, wrap and place in the refrigerator for 30 minutes to 1 hour.
- Preheat the oven for 160 degrees
- After 30 minutes, remove cookie dough from refrigerator and cut into 6-7 mm pieces.
- Shape the cut cookie dough by hand, one at a time.
- Place the cookies dough on a tray with baking paper.
- Press down on the cookie dough with the tip of a fork.
- Bake the cookies for 15mins.
- After 15mins, place the baked cookies on a rack to cool down.
For Making butter cream.
- Zest lemon.
- Put butter, icing sugar, lemon zest, and lemon myrtle into the blender and blend well until smooth.
- Place the tip into a piping bag and fill with the butter cream.
- Make sure the cookies are completely cooled.
- Spread the butter cream on half of the cookies
- Sandwich the butter cream with the other half of the cookies.
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