300g self raising flour
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon lemon myrtle
1/2 cup macadamias, unsalted and roasted
30g cold butter, diced
3/4 cup buttermilk
Preheat oven to 220°C, fan-forced.
Sift flour and salt into a large bowl, stir in the sugar and lemon myrtle. Rub in butter with your fingertips until mixture resembles fine breadcrumbs. Stir through the macadamias.
Make a well in the centre and pour in the buttermilk and fold through. Turn onto a floured surface and knead lightly. Pat dough out to approximately 2cm thickness and cut into rounds with a 5cm cutter, dip the cutter into the flour each time before cutting. Place close together on a baking tray lined with non-stick baking paper. Brush tops with a little milk and bake for 10 minutes or until golden.