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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2006
Ingredients
Method
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.)
Nutritional facts Per bar: about
- Sodium 79 mg
- Protein 1 g
- Calories 123.0
- Total fat 8 g
- Cholesterol 24 mg
- Saturated fat 5 g
- Total carbohydrate 12 g
%RDI
- Iron 4.0
- Folate 6.0
- Vitamin A 7.0
