Wattle shortbread

Dessert: serves 3-4. Total time: 1hour
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250g/9oz butter
125g/4oz sugar
2 heaped tablespoons wattleseed
350g/12oz plain flour
70g/2 1/2oz rice flour


Cream the butter, sugar and wattleseed. Mix in remaining ingredients. Spread mixture into a baking tray, cover with greaseproof paper and press into a slice about 1cm ( 1/2in) thick. Pattern top if desired. Bake in moderate oven for 30 minutes. Slice into "fingers" while still hot. Cool and store in an air-tight container.

As a variation, omit the wattleseed and replace the rice flour with the same quantity of roasted and milled kurrajong seeds.

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