Let’s Cook with Lindy Saler: Lemon Myrtle Cookies

This week's Let's Cook segment we interview Lindy Saler, a passionate backyard gardener who has shared her recipe for Lemon Myrtle cookies. The secret ingredient is her home made lemon myrtle powder.

This backyard gardener relishes potting about amongst her veggies and herbs (excuse the pun).  “It’s my happy place,” says Lindy.

Her garden is rich and well-loved.  However, Lindy had many false starts early on, which only gives hope to us gardening tragics.  “As a teenager in the ‘70’s I used to dream of being self-sufficient.  You know, the whole house cow, chooks and of course growing vegetables. But I was terrible at it. My earliest memory was digging a clod of grass out of the lawn next to a fence and probably in the shade, and planting a tomato. I think it grew to a 10cm spindly yellow thing-not a success.

Over the years I’d keep trying but I only really started to garden well when I moved to our beautiful, ‘gardener-forgiving’ valley in the 1980’s.”

These days Lindy has created a garden of abundance, a spot to sit and contemplate.  And the recent lockdown allowed even more time for contemplation, which has sparked a new little venture.  “Even before Covid-19 it was a rare meal that didn’t have a substantial amount from my back yard vegetables and eggs from my duck-girls.  But having a bit more time, I have given even greater thought to utilising my garden products more.  Hence, my experimentation with drying some backyard herbs and I’m loving the results,” she said.

 

Lindy has generously shared her own recipe for Lemon Myrtle Cookies, gluten-free, dairy-free and brought to life with Lindy’s own Lemon Myrtle Powder.

 

Lemon Myrtle Cookies

Lemon Myrtle Cookes made with Lindy’s Dried Lemon Myrtle Powder.

200gm almond meal

40-50gm sugar

1/2-2 teaspoons lemon myrtle powder ( To taste. It doesn’t get much stronger with cooking).

1 egg

Almonds (optional)

 

Method:

Preheat oven to 165c

Line baking tray with baking paper

Whisk eggs and add to meal, sugar and lemon myrtle.

Roll mixture into walnut sized balls.

Press onto paper lined tray.

I like to press an almond on top cos I enjoy the crunch.

Bake for approximately 15 minutes till just brown blushed. They will harden a little as they cool.

Cool on wire rack

 

Lindy is also producing Bay Leaf Powder, Rosemary Salt and Lemon Myrtle Tea. These products can be found at the Wednesday Bellingen Farmers and Producers Market on the Backyard Producers Stall, Market Park (next to the tennis courts) Bellingen, 2.30pm-5.30pm.

 

Leave a Reply