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

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