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Lemon Myrtle Melting Moments

Lemon Myrtle Melting Moments

Lemon Myrtle Melting Moments


450g softened butter

150g Billington gold icing sugar
10g Oz Tukka Ground Lemon Myrtle
400g plain flour
200 g corn flour


120g softened butter
500g Billington golden icing sugar
2g Oz Tukka Ground Lemon Myrtle and juice of 1/2 lemon



  1. Preheat oven to 170° and line two large baking sheets with baking paper or a silicone mat
  2. Sift the plain flour and the cornflower together and set aside
  3. Place butter and icing sugar in a mixer and beat until light and fluffy then add lemon myrtle, and the sifted flour and mix until combined 
  4. Roll into small balls about a golf ball size and place on the prepared trays and flatten
  5. Once all the mixture is on the trays gently mark the top with a fork and place it into the preheated oven
  6. Bake the for approximately 15 to 20 minutes or until the biscuit is lightly golden and set aside on the trays to cool
  7. Meanwhile mix the lemon myrtle filling by placing the butter, sifted icing sugar, lemon myrtle and lemon juice and whip until creamy – you may need to add a little more lemon juice if too stiff
  8. Transfer the filling into a piping bag and pipe a disk (approx. tbsp) onto the biscuits on one tray – using the biscuits from the other tray to sandwich


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