Wattle Seed Shortbread Recipes

WATTLE SEED SHORTBREAD

Steps:

• Beat the sugar and butter together until just combined. in another bowl, sift together the dry ingredients (except the wattle seeds), add the wattle seeds, then mix into the butter and sugar mix until a dough forms.
• Mold into a log 6cm or 2 1/2 inches in diameter, wrap in cling film and refrigerate at least half an hour.
• Preheat oven to 180.C (350F). cut the log into thin slices, placed on a greased or lined baking sheet and bake for 15-18 minutes, until golden brown. cool on a wire rack.

CLASSIC SHORTBREAD

Steps:

• Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

MACADAMIA AND WATTLESEED SHORTBREAD

Steps:

• Beat the butter until it resembles whipped cream.
• Gradually add the sugar and beat well between each addition.
• Mix the flour, macadamia nut meal and wattleseed together.
• Add to the butter mixture and mix well until you have a smooth dough.
• Divide mixture in two and knead for about 5-10minutes until the dough is very smooth.
• Roll out into a slab on a greased tray or on baking paper or alternately use a cookie cutter.
• Shortbread should be about 1 cm thick when rolled.
• Prick with a fork to allow the air to flow through and make the shortbread crisp.
• Dust with a little caster sugar.
• Bake in a slow oven 150C for about 40minutes.

SHORTBREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
• Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
• Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
• Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.