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Chocolate, Macadamia and Wattle-Seed Biscuits

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An example of the biscuit, with some cocoa dusted during baking for a bit of extra visual interest.

Ingredients

  • Biscuit
    • 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.
  • Filling
    • 90 grams Butter.
    • 1 tablespoon Cocoa.
    • 1 teaspoon Wattle-Seed Ground.
    • 2/3 cup Icing sugar.
    • Optional: 1 teaspoon Macadamia oil or Macadamia Butter.

About
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).

Steps

  1. Line biscuit pans with baking paper and set it aside for later. Preheat oven to 160 Degrees C.
  2. 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.
  3. Mix your filling ingredient in a separate bowl and set aside.
  4. Shape teaspoon sized balls and place on to lined trays.
  5. Flatten slightly with a fork or other implement to give a slight pattern.
  6. Dust with cocoa (optional)
  7. Cook in oven for 18minutes. Remove and let cool.
  8. 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’.
  9. 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.

Roasted Wattle-Seed Fudge

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IMAGE COMING SOON

Ingredients

  • 400 grams Sweetened Condensed Milk.
  • 50 grams Salted Butter.
  • 350 grams Milk chocolate (Good quality).
  • 10 grams ground Wattle Seed.
  • 5 grams whole Wattle Seed.

About
This recipe makes a deliciously soft fudge. The wattle seed mixed with a good quality chocolate imparts a delightfully nutty, slightly chicory and mellow-coffee flavour. Whole roasted wattle seeds to finish provide a texture contrast and a bit of crunch (leave off if not to your liking). You could use other chocolate types of you like, or experiment with other additions… it is up to you.

Steps

  1. Line a slice pan with baking paper and set it aside for later.
  2. Place chocolate in to a Pyrex or other type of large cooking bowl and sit in the sink. Boil water (in a kettle will do) and pour outside of the bowl so that the bowl becomes surrounded by hot water (but not floating). With a fork continue to move the chocolate around as it melts to prevent sticking.
  3. When chocolate has melted add butter, condensed milk and ground wattle seed and stir through so that it is evenly dispersed.
  4. Pour in to the slice pan and refrigerate.
  5. After 30 minutes, sprinkle the top with whole wattle seed.
  6. Continue to cool until fudge sets, then slice in to bite-sized pieces.
  7. Fudge will last about 14 days in a fridge set at 4degrees c. (it makes a great and easy gift)

Some other ideas

  • Replace milk chocolate with dark chocolate, use river mint for a minty fudge.
  • Replace milk chocolate with white chocolate, use pale vanilla lily and chocolate lily flowers with some vanilla bean.
  • Use any chocolate and add macadamia, dried lily pily, muntrie, midyim or quandong. Midyim and its slight ginger taste is especially good with dark chocolate.
  • Use dark chocolate with (properly prepared) ground and roasted kurrajong seed with a shot of espresso for a heavy coffee hit.