Lemonberry or Wattle bikkie
- 125 g butter softened
- 100 g Lemonberry Sugar OR Wattle Sugar
- 1 large egg (at room temperature)
- 2 cups 340g plain flour (using some wholemeal flour makes a firmer bikkie)
- Cream butter and sugar together until well mixed.
- Add egg and mix well.
- Add flour and continue mixing.
- It may be a bit crumbly. You may need to use your hands to bring it together into a soft dough. Try not to over-mix, however, as bikkies get tough if overmixed.
- If you're making sliced bikkies, roll into a tube or sausage shape. If you're rolling out and cutting into shapes, flatten into a disc.
- Leave to rest in the fridge for 30mins, wrapped in plastic (so it doesn't dry out).
- Heat oven to 180C. Line two baking trays with baking paper, or grease well with butter.
For making shapes
- 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).
- Carefully transfer your shapes to your baking trays.
- Repeat with the other four pieces until all the dough is used.
- Use a sharp knife to cut the tube into half-centimetre thick slices.
- Lay slices on baking trays.
For all bikkies
- 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.