Lemon Myrtle Biscuits: A Taste of the Australian Bush

The scent of lemon myrtle always transports me back to my childhood summers spent with my grandmother in the Australian bush. Her small cottage was surrounded by these beautiful trees, their leaves releasing a vibrant, citrusy aroma with every gentle breeze. She used to dry the leaves and grind them into a powder, adding it to everything from scones to roast chicken. These Lemon Myrtle Biscuits, adapted from one of her older recipes, are a fragrant tribute to her and the unforgettable flavors of the Australian landscape.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 35 minutes
• Yields: Approximately 45 biscuits
• Dietary Type: Not specified (contains gluten, dairy, and eggs)

Ingredients

• 250 g white sugar or raw sugar
• 250 g butter, softened
• 500 g sifted self-raising flour
• 4 eggs (or 1/3 emu egg – see note below)
• 25 g ground lemon myrtle leaves

Ingredient Notes:

• Emu Egg: If using emu egg, be very careful to measure the correct equivalent amount. Emu eggs are significantly larger than chicken eggs.
• Sugar: Either white or raw sugar will work well. Raw sugar will provide a slightly more rustic texture and flavor.
• Lemon Myrtle: Ensure your ground lemon myrtle is fresh for the best flavour. Store in an airtight container in a cool, dark place.

Equipment Needed

• Large mixing bowl
• Electric mixer (optional, but recommended)
• Sifter
• Baking trays
• Greaseproof paper or silicone baking mats
• Fork
• Airtight container for storage

Instructions

1. Preheat your oven to a moderate temperature (around 180°C/350°F). Line your baking trays with greaseproof paper or silicone baking mats. This will prevent the biscuits from sticking and make cleanup easier.

2. In a large mixing bowl, cream together the sugar and butter using an electric mixer or a wooden spoon. Beat until the mixture is light and fluffy. This is a crucial step, as it incorporates air into the dough, resulting in lighter biscuits.

3. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of the sifted flour to help bind it together.

4. In a separate bowl, mix together the sifted flour and ground lemon myrtle. Sifting the flour ensures there are no lumps and creates a more delicate texture. The lemon myrtle needs to be evenly distributed throughout the flour mixture.

5. Gradually stir the flour and lemon myrtle mixture into the wet ingredients (the butter, sugar, and egg mixture) until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough biscuits. Stop mixing as soon as the flour disappears.

6. Roll the dough into small balls, about the size of a walnut. Aim for uniformity in size so that the biscuits bake evenly. Place the balls onto the prepared baking trays, leaving a little space between each one to allow for spreading during baking.

7. Using a floured fork, gently press each ball slightly. This flattens the biscuits and creates a decorative pattern. Dip the fork in flour between each press to prevent sticking.

8. Bake in the preheated moderate oven for 12 to 15 minutes, or until the biscuits are golden brown. Keep a close eye on them, as baking times can vary depending on your oven. The biscuits are done when they are lightly golden around the edges and slightly firm to the touch.

9. Cool the biscuits on the baking trays for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they are still warm and fragile.

10. Store the cooled biscuits in an airtight container at room temperature. They will stay fresh for up to a week, but they are best enjoyed within a few days.

Expert Tips & Tricks

• Soft Butter is Key: Make sure your butter is properly softened before creaming it with the sugar. This will ensure a smooth and creamy mixture.
• Don’t Overmix: Overmixing the dough develops the gluten, resulting in tough biscuits. Mix until just combined.
• Even Baking: For even baking, rotate the baking trays halfway through the cooking time.
• Lemon Myrtle Intensity: Adjust the amount of ground lemon myrtle to your taste. For a more pronounced flavor, use a little more; for a more subtle flavor, use a little less.
• Freezing Dough: The biscuit dough can be made ahead of time and frozen. Wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw completely in the refrigerator before rolling and baking.

Serving & Storage Suggestions

These Lemon Myrtle Biscuits are perfect served with a cup of tea or coffee. They also make a delightful addition to a dessert platter. For an extra touch, dust them with powdered sugar before serving.

Store the cooled biscuits in an airtight container at room temperature for up to one week. They can also be frozen for longer storage (up to 2 months). To freeze, place the biscuits in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw at room temperature before serving.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	8g	10%
Saturated Fat	5g	25%
Cholesterol	30mg	10%
Sodium	50mg	2%
Total Carbohydrate	18g	6%
Dietary Fiber	0.5g	2%
Sugars	9g	–
Protein	2g	4%

Variations & Substitutions

• Gluten-Free: Substitute the self-raising flour with a gluten-free self-raising flour blend. You may need to add a binder like xanthan gum to help with the texture.
• Vegan: Replace the butter with a vegan butter alternative and the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken).
• Citrus Zest: Add the zest of one lemon or orange to the dough for an extra burst of citrus flavor.
• Spices: Experiment with other spices like cinnamon, nutmeg, or ginger.
• Nuts: Add chopped nuts like macadamia nuts or almonds to the dough for a crunchy texture.
• Chocolate Chips: For a sweeter treat, add chocolate chips to the dough.

FAQs (Frequently Asked Questions)

Q: Can I use fresh lemon myrtle leaves instead of ground?
A: Yes, you can! Finely chop the fresh leaves and use approximately twice the amount of ground lemon myrtle specified in the recipe. Ensure the leaves are very finely chopped to avoid a chewy texture.

Q: My biscuits spread too much during baking. What went wrong?
A: This could be due to a few factors: the butter may have been too soft, the oven temperature may have been too low, or the dough may have been overmixed. Try chilling the dough for 30 minutes before baking next time.

Q: Can I make these biscuits ahead of time?
A: Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. You can also freeze the dough for longer storage.

Q: The lemon myrtle flavor is too strong for me. What can I do?
A: Reduce the amount of ground lemon myrtle in the recipe next time. You can also add a touch of vanilla extract to balance the flavor.

Q: How do I know when the biscuits are done?
A: The biscuits are done when they are lightly golden around the edges and slightly firm to the touch. Be careful not to overbake them, as they will become dry and crumbly.

Final Thoughts

These Lemon Myrtle Biscuits are more than just a recipe; they’re a taste of home, a memory rekindled with every bite. The unique citrusy aroma of lemon myrtle elevates these simple biscuits to something truly special. I encourage you to try this recipe and experience the magic of Australian native flavors. Share your creations and any personal tweaks with friends and family, and let the aroma of lemon myrtle fill your kitchen with warmth and nostalgia. Pair them with a cup of fragrant herbal tea for the ultimate comforting treat.