To my mind, the best thing about Christmas is baking to the heart’s content. A bit of Otis crooning in the background, a glass of red in hand and the licking of spoons while magic happens in the oven are some of the best kind of simple pleasures. And at Christmas, it’s fun to go a little overboard, as what better pressie is there than a batch of homemade biscuits?
It’s always nice to have a break from the usual heavy holiday fare, so this year I’ve steered away from the traditional spices and looked to the zesty deliciousness of lemon myrtle. Complimenting this tangy flavour were the macadamia nuts from my dad’s tree, which brought a nice Australian twist to my Christmas baking.
If you can’t find ground lemon myrtle or macadamia nuts, increase the lime rind to 1 tablespoon and replace the macadamias with cashews or pistachios. Or add any combination of zest and nut you desire.
These are pretty crunchy so perfect for dipping in a cup of tea. Enjoy!
Lemon myrtle, macadamia & lime biscuits
1¾ cup white spelt flour (or unbleached flour)
200g butter, softened
¾ cup raw caster sugar
2-3 tsp ground lemon myrtle
1 tsp grated lime rind
⅓ cup macadamia nuts, finely chopped
Preheat the oven to 180°C/350°F. Beat together butter and sugar with an electric beater until creamy. Add the egg and lime rind and beat until combined.
Mix in the macadamia nuts and lemon myrtle with a wooden spoon. Sift in the flour 1/2 a cup at a time and mix well. Cover and refrigerate for 10 minutes.
Remove from the fridge and using a teaspoon, take chunks of the mix and roll into balls between your palms. Place on a tray lined with baking paper and flatten slightly with your fingers. They will spread while cooking so leave ample space around them.
Bake for around 15 minutes, or until the biscuits are just golden. Don’t allow to go too brown as they are quite crunchy to begin with. Leave to stand for 5 minutes before transferring to a wire rack to cool. They may appear to be a little oily on the bottom, but this will disappear once cooled.