Chocolate and Wattleseed Biscuits

Chocolate and Wattleseed Biscuits


6 people made this

Australian native wattleseed goes well with chocolate and these chocolate wattleseed biscuits are one of our favourites.

Herbie's Spices New South Wales, Australia

Makes: 36 biscuits

  • 300g self-raising flour
  • 1/4 cup (25g) cocoa
  • 3 teaspoons Herbie's Spices Roasted and Ground Wattleseed
  • 250g soft unsalted butter
  • 125g caster sugar

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Sieve the flour, cocoa and wattleseed.
  2. Cream butter and sugar, then work in the flour mix. It will look dry but will bind into a dough.
  3. Roll into small balls and place well apart on a greased oven tray. Flatten gently with the back of a fork.
  4. Bake at 170ºC for 5 minutes, then reduce to 150 degrees C and cook a further 10-15 minutes.
  5. Transfer to a wire rack to cool and harden, then store in an airtight container.

Additional Tips

It takes a little longer, but if you make very small balls of dough and flatten them to make small buttons, they are very dainty and make one mouthful.

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