Lemonberry or Wattle bikkie

A basic sugar biscuit (or cookie) recipe with native Australian flavours.
Servings 60 small bikkies

Ingredients
  

  • 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)

Instructions
 

  • 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.

For slicing

  • 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.

Notes

The uncooked dough will last a good week in the fridge. It can also be frozen and brought out when it's needed. It can get freezer-burn, however, so package well.
Tried this recipe?Let us know how it was!
Explore more recipes from these ingredients: Lemon Myrtle | Lemonberry Sugar | Wattle Sugar | Wattleseed

More recipes

Warrigal Green omelette

Warrigal Green omelette

Warrigal Green Omelette Warrigals, eggs and cheese just go together. This recipe can make either an omelette or frittata, depending how it’s made. Satisfying at any time of day. Takes much less time to make than you might think. 100 g warrigal greens (about 8 large...

read more
Wattleseed bread rolls

Wattleseed bread rolls

Wattleseed bread rolls Warm, nutty bread rolls with a superb soft crumb. Delicious just with butter, or with your favourite contents. Amazing with Vegemite. 500 g strong white/baker's flour15 g dried yeast (Or 30g fresh yeast)½ tbsp olive oil1 tsp salt30 g ground...

read more
Bent Shed choccie crackles

Bent Shed choccie crackles

Bent Shed Choccie Crackles® A retro family favourite, with some very modern flavours. Pepperberry adds a fruity kick, while wattleseed adds crunch and nuttiness. 4 cups Kellogg's® Rice Bubbles®1 cup icing sugar1 cup desiccated coconut250 g copha®* (chopped)3 tbsp...

read more
Wattleseed sorbet with peach and nectarine

Wattleseed sorbet with peach and nectarine

Wattleseed sorbet with peach and nectarine A fruity sorbet with a tang of wattleseed nuttiness. 700 ml heavy wattle sugar syrup500 g peach and/or nectarine halves (blended smooth. (Ideally blended from frozen))juice of at least one lemon or lime. Wattle sugar...

read more
Anzac bikkies with Wattleseed

Anzac bikkies with Wattleseed

Anzac bikkies with Wattleseed Wattleseeds have been adding their warm, nutty crunch to ANZAC biscuits for many years now. Here's how to make your own. 1 1/2 cups rolled oats1 cup plain flour1/2 cup white sugar2 tblspns ground Wattleseed1/2 cup desiccated...

read more
Wattleseed coffee (Caysha)

Wattleseed coffee (Caysha)

Wattleseed coffee (Caysha) How to make a delicious hot drink from wattleseed. Roasted and ground wattleseed (Use the amount of wattleseed as you would coffee.)Coffee ((optional))Plain cocoa ((optional)) Caysha straight-upAdd the wattleseed to your coffee plunger,...

read more
Warrigal Greens bread or rolls

Warrigal Greens bread or rolls

Warrigal greens bread or rolls A distinctly green, slightly sweet, moreish bread. 500 g strong white bread flour60 g Warrigal Greens on the stem (seed cases removed)10 g fresh yeast (or 5g dried yeast)½ tsp saltWarm water to make up 300ml of liquid when mixed with the...

read more
Lemonberry Meringues

Lemonberry Meringues

Lemonberry meringues Bite-sized meringues flavoured with lemon myrtle and forestberry herb. Hand whisk, or food processor with whisking attachmentPiping bag with a smallish nozzle attachment. 4 free-range egg whites (Duck egg whites are excellent for this, if you can...

read more
Mountain Pepper Tofu

Mountain Pepper Tofu

Mountain Pepper Tofu A delicious spicy dish. Tofu800 g firm tofu* (Try to find quite a firm, relatively dry non-silken tofu. Softer tofus tend to fall apart.)vegetable oil for fryingcornflour to dust the tofuSauces150 g butter12 small shallots (350g in total, thinly...

read more
Oz El Hanout bikkies

Oz El Hanout bikkies

Oz El Hanout bikkies Satisfying spicy, almost gingernutty, biscuits. Fabulous for dunking in tea and coffee. Amazing with mulled wine or cider in winter. Food processor with beater hookRolling PinBiscuit cutter OR sharp knifeAirtight wrap for resting in fridgeBaking...

read more

BACK TO ALL RECIPES