Lemon Myrtle Shortbreads (Vegan)

October 3, 2016

A lovely grown-ups-style buttery bickie with a native Australian lemon oil twist. Makes approx. 16 shortbreads.


2 cups plain flour

2 tbsp rice flour

1/2 cup coconut sugar

1/4 cup shredded coconut

1/4 cup rice syrup

1½ tsp lemon myrtle oil – food grade

1 cup plant based Nuttelex

Dried lemon myrtle to garnish - optional


1Combine plain flour, rice flour, coconut sugar and shredded coconut into a large bowl. Mix well until blended

2Add Nuttelex and lemon myrtle oil and knead the mix together with your hands into a smooth ball

3Roll the dough on a floured surface to about 1cm thickness

4Using a fluted scone cutter, cut into rounds and place onto a baking tray lined with baking paper.

5Bake at 160°C for 25- 30 minutes, then cool on a wire rack before serving

6Garnish with a scattering of dried lemon myrtle if desired