Current Biscuits This recipe is from the New Zealand Edmonds cookbook. An old favorite in our place. These are a nice easy biscuit, they improve with keeping and freeze well. I like to grind my cinnamon fresh, but you can use powdered. See full recipe (and save and print it ) here See full recipe (and save and print it ) here
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Melting moments, a soft rich buttery shortbread filled with jam or a butter cream, just melts on your tongue. An Edmonds cookbook recipe
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Macadamia Lemon shortbread 250 gram butter 1 cup icing sugar (Powdered sugar) 1 cup cornflour 2 cups of plain baking flour 1 small cup of chopped Macadamia nuts The rind of 1 whole lemon, finely milled 1 tablespoon lemon juice. Preheat oven to 150 degree celsius. Cream butter and icing sugar until light and fluffy. Mix in lemon rind and juice. Sift cornflour and flour together. Mix into creamed mixture. Knead, then mix in the nuts. Roll out on a
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