Macadamia and lemon myrtle shortbread

Instructions

1. Place the toasted macadamias in the bowl of a food processor and use the pulse button to process until coarsely ground. Remove and set aside.
2. Add the butter and icing sugar to the bowl of the food processor and process until smooth and well combined. Sift together the flour and cornflour and add to the food processor bowl with the ground macadamias and 1 teaspoon of the ground lemon myrtle leaf. Use the pulse button to process until just combined and the mixture starts to come together as a dough – be careful not to over process.
3. Turn the mixture onto a bench top, then knead with your fingertips briefly until it comes together and is smooth. Divide the dough into two equal portions and roll each into thick sausages about 4 cm in diameter and 15cm long. Cut two pieces of baking paper, large enough to wrap each roll and sprinkle each with half the remaining ground lemon myrtle leaf. Roll each dough roll in the lemon myrtle to coat the outside as evenly as possible. Wrap the baking paper around the rolls, twisting the ends to seal.  Place in the fridge for at least 1 hour or until ready to bake.
4. Preheat the oven to 160°C. Line two large oven trays with non-stick baking paper.
5. Unwrap the shortbread dough, slice into 1 cm-thick rounds and place on the baking trays about 2 cm apart to allow for spreading.
6. Bake for 25 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Remove from the oven and cool on the trays. Sprinkle with a little extra lemon myrtle before serving or storing.