Chocolate and Wattleseed Biscuits

    40 minutes

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

    Herbie's Spices

    New South Wales, Australia
    13 people made this

    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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