You’ve got a jar from us and now you’re looking to make it!
You’ve got one of our Outback Apothecary jars and now you’re ready to bake something bright, buttery, and completely delicious.
These Lemon Myrtle Almond Shortbread Cookies bring the essence of the Australian bush into your kitchen. The blend of creamy almond meal, golden coconut sugar, and the fragrant citrus of native lemon myrtle creates a shortbread that melts in your mouth and fills your home with a gentle, comforting aroma.
Ingredients (in your jar):
Almond meal, coconut sugar, arrowroot flour, lemon myrtle, vanilla, sea salt
Each jar is layered with care, making it easy to create beautiful, nourishing treats without needing to measure a thing.
To Make:
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Preheat your oven to 160 °C (fan-forced).
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In a bowl, combine the jar contents with 3 tablespoons of melted butter or coconut oil.
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Roll into balls or form a log and slice into 1 centimetre rounds.
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Bake for 12–15 minutes, until lightly golden.
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Allow to cool completely before serving for that perfect melt-in-the-mouth texture.
Recreate This Recipe at Home:
Love these flavours? You can stock up on our pantry favourites and make more at home:
You can also find our complete Christmas Jar Collection here.
Share the Love:
We’d love to see your baking creations! Tag @theoutbackapothecary on Instagram and share your Lemon Myrtle Almond Shortbread moments.