An example of the biscuit, with some cocoa dusted during baking for a bit of extra visual interest.
- 1 1/2 cups Plain White Flour.
- 1/2 cup Toasted Macadamia (crushed in to a meal).
- 1 pinch Salt.
- 1 teaspoon Baking Powder.
- 1/2 cup White Sugar.
- 1 teaspoon Vanilla Extract.
- 1 Egg.
- 150 grams Butter.
- 1 tablespoon Cocoa.
- 1 tablespoon Wattle-Seed Ground.
- 90 grams Butter.
- 1 tablespoon Cocoa.
- 1 teaspoon Wattle-Seed Ground.
- 2/3 cup Icing sugar.
- Optional: 1 teaspoon Macadamia oil or Macadamia Butter.
This recipe makes (about 12 Large, or 24 small cookies/biscuits). The wattle seed imparts a delightfully nutty, slightly chicory and mellow-coffee flavour and mixed with salt and the sweetness of macadamia is heavenly. As an option you could include Macadmia oil in the recipe, but it isnt necessary. To make an extra layer in the biscuit sandwich you could also include a layer of Macadamia Butter (like peanut butter but so much sweeter).
- Line biscuit pans with baking paper and set it aside for later. Preheat oven to 160 Degrees C.
- Place all biscuit ingredients in to a big mixing bowl. Make sure your butter is nice and soft but NOT melted. Melted (like microwaved to soften) changes biscuit texture. So just get out your butter and measure ahead of time while you do other prep… Get mixing. You want a slightly sticky to feel dough but it shouldn’t stick to you, and it shoudn’t feel dry.
- Mix your filling ingredient in a separate bowl and set aside.
- Shape teaspoon sized balls and place on to lined trays.
- Flatten slightly with a fork or other implement to give a slight pattern.
- Dust with cocoa (optional)
- Cook in oven for 18minutes. Remove and let cool.
- Once cool you can find similar sized biscuits to make the ‘sandwich’. When you have done so, add filling evenly with a knife and ‘sandwich’.
- Allow to set 10-15minutes; then enjoy. Perfect accompaniment to a cup of coffee, Kurrajong tea or Wattle-Seed tea.
Some other ideas
- Include crush (prepared) Kurrajong seeds and whole Wattle Seeds for a more textured biscuit.
- Up the cocoa in the biscuit for a chocolate biscuit, but remove cocoa from the filling and use melted white chocolate for a really decadent finish.
- Use Macadamia nut butter as an extra sandwich layer, OR, for a real treat create a vanilla cream and use a Davidson Plum or Lily Pily Jam layer.
- Enjoy with a glass of stout (Coopers best-extra is a good start). The bitterness of the roasted malts and hops with the sweetness of the cookie is great… add some vanilla-bean and wattle-seed ice cream in the mix and the perfect drink and desert is sorted.