• 125g butter, softened
  • 100g lemonberry sugar
  • 1 large egg, at room temperature
  • 2 cups (340g) plain flour (using some wholemeal flour makes a firmer bikkie)
  

Makes between 30-70 small bikkies.

Cream butter and sugar together until well mixed. Add egg and beat well. Add flour. You may need to use your hands to bring it together into a soft dough.

Leave to rest in the fridge for 30mins, wrapped in plastic.

Pre-heat oven to 180C. Line two-three baking trays with baking paper, or grease well with butter.

Dust a chopping board well with plain flour.

Cut dough into four pieces. Roll the first piece quite flat – no more than 1/2cm high - and cut into circles or shapes. (I like to use a 5cm fluted round cutter).

You can also roll teaspoon-sized balls of pastry and flatten slightly with two fingers.

Carefully transfer your shapes to your baking trays.

Repeat with the other four pieces until all the dough is used.

Bake for 10-12 minutes, or until just golden.

Leave to cool on the trays before eating or transferring into jars.

The lemon myrtle and forestberry herb flavour develops over a couple of days. These will last a week or two in an airtight jar.