Aniseed Myrtle Shortbread
Shortbread is a wonderful starting point for all kinds of sweet adventures - we added Aussie Aniseed Myrtle to this for a wonderful taste sensation.
- Herbie's Aniseed Myrtle Leaf (ground) · 1 tablespoon
- Williamson Wines Sicilian Salt · 1/4 teaspoon
- Herbie's Orange Blossom Water · 2 teaspoons
- plain flour · 1/2 pound
- Powdered sugar (confection sugar or icing sugar) · 1 ounce
- White sugar · 2 ounces
- Butter · 1 stick
Cream the butter and sugar.
Add icing sugar and blend in.
Sift flour with Aniseed Myrtle and salt and then slowly add to the mixture alternating with orange blossom water until a smooth dough is formed.
Divide dough into 4 or 5 pieces. Shape into bars about 1/2 inch thick.
Place on non-greased baking sheet and bake at 325°F for 15 to 20 minutes until pale golden (not brown - watch them and be careful not to burn them).
Leave to cool and then transfer to wire rack.