Wattleseed Roasted & Ground
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 to add flavour to food, a process that gives it an appetizing coffee-like aroma and taste. Raw Wattleseed has been used by indigenous Australians to make Damper. Roasted 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 teaspoons 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)