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Wattle Seed Shortbread

By James Smith And The Canadian Living Test Kitchen

Tested till perfect

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Wattle Seed Shortbread

This recipe makes 12 bars servings

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Nutritional Info

Per bar: about -
cal 123
pro 1 g
total fat 8 g
sat. fat 5 g
carb 12 g
fibre 0
chol 24 mg
sodium 79 mg
% RDI: -
iron 4
vit A 7
folate 6

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.

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup instant dissolving (fruit/berry) sugar
  • 1-1/2 tsp ground wattle seeds
  • 1/2 tsp hazelnut extract or vanilla extract
  • 1 cup all-purpose flour
  • 1 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 salt ; 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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