Herbies - Wattleseed Roasted & Ground 15g

This Australian native spice adds a nutty, roasted taste to food. 

Other Common Names: Mulga Botanical Name: (Acacia aneura)

Description & Use: There are only a small number of edible wattles, the others being poisonous, therefore the gathering of one’s own Wattleseed should only be conducted under expert guidance. The Wattleseed of culinary use is always roasted and ground, a process that gives it an appetizing coffee-like aroma and taste. Wattleseed flavours ice-cream and desserts, and when used with other spices such as Coriander Seed, imparts a pleasant, barbecued taste to meats, especially full-flavoured seafood such as Salmon and Tuna.

Product of Australia.

Chocolate Wattleseed Biscuits:

300g self raising flour
125g caster sugar
25g cocoa powder
250g soft unsalted butter
3 tsp Herbie’s ground wattleseed

Sieve flour, cocoa and wattleseed
Cream butter and sugar then work in flour mixture (will look dry but will bind into dough)
Roll into small balls and place on greased baking sheets then press down with back of a fork
Bake at 170C for 5 mins then turn down to 150C for 10-15 mins
Transfer carefully to wire rack to cool and harden (each batch should make 35-40 biscuits)

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