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

Lemon Anise Popcorn

Lemon Anise Popcorn

Lemon Anise popcorn Popcorn is good any time. It's even better with native flavours. And it's AMAZING with Lemon Anise Salt. The trick is to grind the infused salt finely, rather than keeping the coarse flakes.Note that I tried this with Native Peppersalt. I...

read more
Peppersalt Puff

Peppersalt Puff

Peppersalt puff An incredibly quick and easy way to create savoury mouthfuls. Eat on their own, serve with a cheese platter, or use as the base for finger food toppings. Puff pastry (Buy this premade; generally found in the freezer section of your supermarket or...

read more
Olive oil crackerbark

Olive oil crackerbark

Olive oil crackerbark A very flexible recipe that changes depending on the flavours you add to it. Vary quantities of salts, herbs, and spices to suit your tastebuds. Bake as large sheets for "bark", or cut into cracker sizes for easier use and storage. 3 ½...

read more
Lemon Aspen and tonic sorbet

Lemon Aspen and tonic sorbet

Lemon aspen and tonic sorbet A highly aromatic, lemony, sharp and tart sorbet. Ideal for ice-cubes in a summer drink. Lemon aspen fruit (fresh or frozen)Lemon myrtle sugar syrup - lightTonic water Weigh the lemon aspen. Measure out one millilitre of sugar syrup for...

read more
Lemon Myrtle sugar syrup

Lemon Myrtle sugar syrup

Lemon myrtle sugar syrup - light An aromatic light or heavy sugar syrup for sorbets, cocktails, etc. 1 cup caster sugar2 cups water2 whole lemon myrtle leaves (fresh or dried. Other leaves can be used as well. ) Combine ingredients in a saucepan and heat on...

read more
Baby meringues

Baby meringues

Baby meringues Bite-sized meringues flavoured with your preferred native flavour 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 get them.)2...

read more
Pepperberry bread rolls

Pepperberry bread rolls

Pepperberry bread rolls Warm, purplish bread rolls with a fruity, peppery tang. 500 g flour (white is best to show off the colour)15 g dried yeast or 30g fresh yeast½ tbsp olive oil1 tsp salt30 g ground Mountain Pepperberry300 ml blood heat water (plus extra for...

read more
Lemon anise zucchini

Lemon anise zucchini

Lemon anise zucchini A delicious way to use up the zucchini glut! A recipe from one of our customers; thanks, Delice! ZucchiniLemon Anise SaltDried chilliWhite wine vinegarAniseed myrtle (to taste) Slice zucchinis and fry until golden on each side (I find it best not...

read more
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

BACK TO ALL RECIPES