Wattleseed shortbread
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Wattleseed shortbread
Recipe by Nichole Horvath
Ingredients
Butter 210g
Caster sugar 100g
Plain flour 270g
Rice flour 70g
Wattleseed ground 20g
Extra caster sugar for rolling
METHOD
Using a stand mixer with a paddle attachment, cream together the butter and caster sugar until well combined.
Add in the flours and wattle seed and slowly mix until a dough form
Bring the dough together into an even log, wrap in cling film and place in the fridge for one hour
Pour extra caster sugar onto a plate or tray and roll the log in it until coated with sugar
Cut round discs from the log and place onto a lined tray
Bake at 160C for 15-18 minutes, until slightly golden.
