Lemon myrtle biscuit sandwich

Instructions

1. Preheat the oven to 180°C. Line a large baking tray with baking paper.
   
2. Into a large bowl, sift the flour and ground lemon myrtle, then add the butter and use your fingertips to rub the butter into the dry ingredients, until it resembles breadcrumbs. Add the sugar and beaten egg and mix to a stiff dough. Knead on a lightly floured worksurface until smooth, then form a disc, wrap in plastic wrap and refrigerate.
   
3. In the bowl of a stand mixer with the whisk attachment fitted, combine the cream, wattleseed and macadamia syrup. Beat on medium speed until firm peaks, then refrigerate until needed.
   
4. Divide the chilled biscuit dough into 12 equal portions, roll into balls and transfer to the prepared tray. Use a fork to gently flatten, then bake for 15 minutes, or until golden and lightly browned on the base.
   
5. Remove to a cooling rack and allow to cool before filling.
   
6. Sandwich the cooled biscuits with 1 tbsp wattleseed and macadamia cream and 1 tsp pepperberry jelly to make 6 filled biscuits. Dust the filled biscuits with icing sugar.

• Pepperberry jelly can be sourced from Wild pepper TAS.