Wattle Seed Shortbread
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This recipe makes 12 bars servings
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.)
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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