Mexican wedding cookies

Jo Barrett - Little Picket (Lorne), Serves 10


190g butter
30g Mt Zero lemon pressed oil
60g icing sugar
125g flour
125g roasted flour (160 degrees 15mins until brown, low fan)
1 Lemon zest
95g nuts, chopped (Almonds, Hazelnut or walnuts)
150g icing sugar                                                                                                    1 orange zested                                                                                                 Pinch of Mount Zero Pink Lake Salt


Zest the orange and rub into the icing sugar. Lay onto a tray and place in a warm spot to dry.

Pre-heat oven to 190 degrees.

Beat butter and icing sugar until fluffy. Add the flours, zest, oil and nuts and mix to form a dough.

Roll into tablespoon size balls. Lay onto lined baking trays and gently press to form a disc. Bake for 15-17 mins until golden.

 Remove from the oven and let cool for 5 mins before rolling in the orange icing sugar

Image - James Williams
Co-head chef at Oakridge Winery, Jo Barrett shares her recipe for Mexican Wedding Cookies. Muy Bueno!

Recipe Ingredients from the Mount Zero Range