Lemon Myrtle Pikelets:
1 cup S.R. flour
Pinch salt
¼ cup sugar
1 egg
½ cup milk
1 tablespoon macadamia oil
1 teaspoon ground lemon myrtle leaf

Sift dry ingredients. Beat eggs and sugar. Add oil and milk. Stir in dry ingredients. Drop spoonfuls onto a hot oiled pan and turn when golden. Drizzle with rosella syrup and top with a dollop of wattleseed cream.

Rosella Syrup:
100 gms rosella jam
1 teaspoon lemon juice
Gently warm on stove or in microwave.

Wattleseed Cream:
1 teaspoon wattleseed mud
2 teaspoons sugar
300mls pure cream

First make a wattleseed mud by mixing a quantity of roasted ground wattleseed with  double the quantity of water. Heat gently, do not boil, until the water is absorbed and the mixture is a wet mud consistency. This mixture will keep refridgerated in an air-tight container for weeks. Add a teaspoon of this mixture and the sugar to the cream and whip.

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