My husband and I just got back from a wonderful 2 weeks away. We had the opportunity of doing a road trip up to Queensland from Adelaide. We stopped at the a number of towns on the way there, including Bellingen, Coffs Harbour/Sawtel and Byron Bay, and as usual our holiday was pretty much revolved around food!
One of the highlights during our road trip was staying in the NSW town of Bellingen. For those who haven't been there, Bellingen is in the heart of the NSW hinterland. The main street of this country town was lined with gorgeous cafes and gourmet food stores showcasing a wide range of seasonal, local produce. In fact, I fell in love with the entire hinterland/coast regions of upper NSW for this reason. It just seemed that local produce wasn't hard to find, and the public seemed more inclined to support local farmers.
During our stay in Bellingen we went to the Bellingen Gelato Bar (more than once!), which, for a small town, it certainly has some fantastic reviews online. My husband and I were on our way to check out the waterfalls near Dorrigo, so we decided to buy a banana smoothie on the way. While I was paying, I saw a plate of lemon myrtle melting moments on the counter. Thinking nothing of it, I asked them for a biscuit to take away with us. We got in the car, and can I just say, we should have bought the whole lot! It was honestly the best cookie/biscuit/melting moment I have had in my life! I knew I wasn't the only one, because I quickly had a look to see if there happened to be a recipe for these online, and what did I find instead? Someone else who had written a review about the Bellingen Gelato Bar and their lemon myrtle melting moments!
So, I honestly hope I do the owners of this business proud, because when I got home I decided to have a crack and experiment a little - and here is my version of these yummy biscuits. I think I could have added more lemon myrtle, but I also didn't want to go overboard the first time making them. By the way, dried lemon myrtle can be sourced from a good health food shop in either the herb or tea section.
Lemon Myrtle Melting Moments
200g plain flour
225g butter, softened
80g icing sugar, sifted
3 teaspoons dried lemon myrtle
1 teaspoon vanilla extract
60g butter, softened
250 icing sugar, sifted
1 tablespoon finely grated lemon rind
1. Preheat oven to 170˚C. Line 2 baking trays with baking paper.
2. Sift flours together into a bowl. In a separate mixing bowl, beat butter and icing sugar together with electric mixers until light and fluffy. Add lemon myrtle and vanilla, then slowly add the flours until the mixture is combined.
3. Roll 2 teaspoonfuls of dough together in balls, and place then onto prepared trays, leaving about 4cm gap between the balls. Using the flat bottom of a glass, place glass in flour and gently flatted each ball, so they are about 3.5cm round in diameter. Using the back of a floured fork, mark the tops of biscuits by pressing gently.
4. Bake biscuits for 15-20 minutes, or until lightly golden. Remove from oven and transfer to a wire rack to cool before icing.
For the Filling...
5. Using an electric mixer, beat butter, icing sugar and lemon rind in a bowl until light and creamy.
6. Spoon icing into a large piping bag fitted with a 8mm nozzle. Pipe a good about of icing into the centre of one biscuit (about equivalent to a tablespoon). Sandwich together with second biscuit. Repeat with remaining biscuits and filling. Dust with icing sugar to serve.