Wattle Seed Shortbread
Aboriginals gather wattle seeds from the wattle tree, a variety of the acacia tree. The seeds are roasted and ground to enhance their natural, nutty, almost coffeelike taste, adding unusual flavour to this shortbread.
Servings: 12 bars
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 123 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 12 g |
| fibre | trace |
| chol | 24 mg |
| sodium | 79 mg |
| % RDI: | - |
| iron | 4% |
| vit A | 7% |
| folate | 6% |
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1/2 cup (125 mL) butter, softened
1/4 cup (50 mL) instant dissolving (fruit/berry) sugar
1-1/2 tsp (7 mL) ground wattle seeds
1/2 tsp (2 mL) hazelnut extract or vanilla
1 cup (250 mL) all-purpose flour
Pinch salt
Preparation:
Line 8-inch (2 L) square metal cake pan with parchment paper, leaving about 1 inch (2.5 cm) overhang for handles.
In bowl, beat butter with sugar until fluffy; stir in wattle seeds and hazelnut extract. Add flour and sa< stir to blend. Press into prepared pan. Score into 12 bars; prick each with fork. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in centre of 300°F (150°C) oven until golden and firm to the touch, about 35 minutes. Using paper as handles, remove from pan; cut into bars while warm. Let cool on rack. (Make-ahead: Store in airtight container for up to 1 week.)
In bowl, beat butter with sugar until fluffy; stir in wattle seeds and hazelnut extract. Add flour and sa< stir to blend. Press into prepared pan. Score into 12 bars; prick each with fork. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in centre of 300°F (150°C) oven until golden and firm to the touch, about 35 minutes. Using paper as handles, remove from pan; cut into bars while warm. Let cool on rack. (Make-ahead: Store in airtight container for up to 1 week.)
Source
Canadian Living Magazine: September 2006
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