To me, shortbread is so reminiscent of my childhood and always reminds me of Christmas time. For this edition, I decided to have a little play around with our Native spice, Anise Myrtle for something a little different. When thinking of this recipe and the flavours of Aniseed mixing with the buttery, crumbling shortbread, I knew I had to add in their mutual best friend, orange. I use orange blossom water that you can usually find in most specialty supermarkets or the gourmet aisle of your local, but you can, of course, use orange juice if you don’t have it.
Serve with a cup of tea and you have yourself a perfect afternoon with a little Aussie twist!
Spices used in this recipe
Australian Native Anise Myrtle
Aniseed Myrtle is a rainforest tree growing in some areas of North Eastern NSW Australia. The leaves are crushed releasing an aniseed (or licorice) aroma. The flavoured leaves are often used for flavouring desserts, sweet sauces, and preserves. It’s also popular as a scented savoury sauce or marinade for meats and sets a deep fragrant flavour to salad dressings.$4.99
Cream the butter and sugar with an electric mixer. Add icing sugar and blend. Sift flour with Anise 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. Using a round cookie cutter, cut into round shapes about 1cm thick. Place on a sheet sheet and bake 150C for 15 to 20 minutes until pale golden (not brown).
Leave to cool and then transfer to wire rack.