Lemon Myrtle Biscuits

July 17, 2018 Kelly Hamill

lemon myrtle biscuits

280g Platypus Foods baking mix

50g Cottees vanilla pudding mix or 25g custard powder

2 teaspoons finely chopped lemon myrtle

15g egg yolk (2g protein) or 1 teaspoon egg replacer in 1 tablespoon water

15g double cream (0.25g protein)

15g lemon juice

1 teaspoon vanilla

170g butter, softened

½ cup white sugar


1.Heat oven to 180 degrees.

2.Mix baking mix, pudding and lemon myrtle in a bowl and set aside

3.Beat egg yolk (or egg replacer), cream, vanilla and lemon together in a bowl and set aside

4.In electric mixer, cream butter and sugar together until light and fluffy.

5.Add egg mixture and beat until incorporated. Add flour mixture and mix slowly until a dough is formed.

6.Using a cookie press, press cookies (one squeeze of cookie press) onto ungreased trays.

7.Bake for 8 -10 minutes or until lightly browned.


Makes around 70 small biscuits, 490g total. Made with egg is 2.5g protein total, 0.035g per biscuit

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