I asked my husband what the man's name was and MOH (my other half) replied "I can't remember if it is Bill or Ted as when he told me I remembered Bill and Ted for name association ".
I therefore assumed it had to be Bill.
Yesterday we were having a very long discussion on the footpath and I invited Bill to look at our tiled floor as he was considering re tiling his floors. His wife, who ambled along later came to introduce herself, then MOH joined us as well.
I bravely referred to Bill by name during this conversation, only to find his wife slapped him on the shoulder and said, loudly, Ted here ...
See the little lemon myrtle specks in these cookies.
Outside of my kitchen window is a beautiful Lemon Myrtle Tree which has a gorgeous and strong fragrance. The leaves are divine in both tea, cookies, yoghurt and cakes. The flowers are delightful.
(P.S. Next time I see Ted I will explain why I called him Bill by accident.)
Lemon Myrtle Cookies
1 lemon, grated zest and juice
3/4 teaspoon dried lemon myrtle leaves
(I dry 2 leaves in the microwave for this then crumble them in the coffee grinder)
1 cup castor sugar
pinch of salt
120g unsalted butter, softened but not melted
1 1/2 tablespoons olive oil
1 egg yolk
1 tablespoon vanilla extract
2 cups plain flour
1 cup fine semolina
1 teaspoon baking powder
1/4 teaspoon bicarb soda
1/2 cup extra castor sugar for dipping
Whisk together in an electric mixer; the lemon zest, lemon myrtle, sugar and salt, beat for 1 minute to help the flavours permeate the sugar.
Add the butter, olive oil and lemon juice then beat until white and fluffy.
Add the eggs one at a time, then the egg yolk, beating until well combined. Scrape down the bowl with a spatula and whisk again until it looks shiny. Add the vanilla extract and mix through.
Remove from mixer, add the flour, semolina, baking powder and bicarb of soda then mix with a wooden spoon lightly, until just combined.
Cover tightly with glad wrap and refrigerate for one hour.
Preheat oven to 170 Celsius (340 Fahreneit) and cover two trays with silicon or baking paper.
Roll pices of dough into balls roughly the size of walnuts, dip into the extra castor sugar and place slightly apart on the baking trays.
Bake in the preheated oven for 12 minutes until lightly golden.
Leave on trays for 2 minutes then remove to a wire rack to cool.