Botanical Name: Acacia aneura
There are only a small number of edible wattles, the others being poisonous, therefore the gathering of one’s own Wattleseed should only be conducted under expert guidance. The Wattleseed of culinary use is always roasted and ground, a process that gives it an appetizing coffee-like aroma and taste. Wattleseed flavours ice-cream and desserts, and when used with other spices such as Coriander Seed, imparts a pleasant, barbecued taste to meats, especially full-flavoured seafood such as Salmon and Tuna.
Makes 35 – 40 biscuits
300g of Four Leaf 85% light flour
4 teaspoons of baking powder
3 tsp ground wattleseed
25g cocoa powder
125g caster sugar
250g soft salted butter
Sieve together flour, cocoa and wattleseed.
Cream butter and sugar then work in flour mixture – will look dry but will bind into dough.
Roll into small balls and place on greased baking sheets then press down with back of a fork.
Bake at 170C for 5 mins then turn down to 150C for 10-15 mins.
Transfer carefully to wire rack to cool and harden.
Get all your spices from The Garden Shed and Pantry or at the Cygnet Market.
Thanks to Herbie’s for the original version of this recipe