Lemon myrtle shortbread
10 minutes
Preparation time
25 minutes
Cooking time
Makes 40


500 g (3 ⅓ cups) plain flour

120 g (¾ cup) icing sugar, plus extra for dusting

375 g butter, softened

1 lemon, zested

½ tsp dried ground lemon myrtle


  1. Place the ingredients into a large bowl. Rub in the butter to form a breadcrumb like mixture, then gently knead to form a soft dough.
  2. Form into a large rectangular shape, wrap in cling wrap and chill in the refrigerator for 1 hour.
  3. Roll the dough to 1 cm thickness and cut into shapes using a 6 cm round cutter, or cutter of your choice. Place the cookies onto 2 baking trays.
  4. Place the baking trays into the oven on shelf levels 2 and 4 and bake for 15 minutes on Fan Plus at 160°C until cooked on the base and lightly golden.
  5. Cool and lightly dust the cookies with extra icing sugar.

Alternative flavour combinations

Pistachio and cranberry

  • Remove the lemon myrtle and add ⅓ cup chopped pistachios and ⅓ cup craisins.



  • Substitute the lemon myrtle and lemon zest with the zest of 2 oranges.


Chocolate chunk

  • Remove the lemon myrtle and lemon zest and fold through ½ cup roughly chopped good quality chocolate.


White chocolate and raspberry

  • Remove the lemon myrtle and lemon zest and fold through ¼ cup roughly chopped good quality white chocolate and 2 tbsp freeze dried raspberries.

Hints and tips

  • To conserve energy, you can cook this recipe without preheating the oven thanks to Miele’s quick heat up times.
  • Our baking trays do not need to be lined in most recipes due to Miele’s non-stick PerfectClean finish.
  • Substitute the lemon zest with the zest of 2 oranges and omit the lemon myrtle to make orange shortbreads.


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