Australian wattleseed cookies

Posted on | August 16, 2008 | | Printer Friendly

wattleseed cookies

After installing the new cupboard last week and organizing our collection of Australian spices, I thought it would be a good idea to make use of some of them. We’ve been using them sparingly since well… things like wattleseed and sea parsley don’t exactly turn up in very many (ie: none) of our North American recipes.

Google helped me find this recipe for Wattleseed Oatmeal and Coconut cookies. What a simple cookie recipe - there was no fussing and waiting 36 hours, the ingredient list was pretty short and, best of all, they had a quick cooking time. (Very important when you need cookies… NOW.  Correction - because the baby needs cookies!  Yes!  Scapegoat!) You just need some access to wattleseed - which could be the achilles heel of this recipe if you’re in Canada. I’m not sure if any of the gourmet shops here in Ottawa carry it. (My mother-in-law in Australia sent us ours.)

They browned up nicely on my Paderno cookie sheet. I loooove this cookie sheet - the cookies just slide off when they’re done! (See here!) I sampled three.. one for me, one for baby and another one for me. Delicious!

Boyfriendly rating: 5/5 (Rated by three boys who installed the new washer/dryer set.)

Ingredients:

  • 1 cup All-purpose Flour
  • 1/4 teaspoon Cream of Tartar
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup unsalted Butter
  • 1/2 cup Sugar
  • 1 Tablespoon Wattleseed
  • 1 large Egg, lightly beaten
  • 1 teaspoon Lime Zest
  • 1 teaspoon Lime Juice
  • 3/4 cup quick-cooking Oats
  • 3/4 cup unsweetened dried shredded Coconut

Preheat oven to 375F. In a medium bowl, mix together the flour, cream of tartar, baking soda and salt, and set aside. In a large bowl, cream together the butter and sugar until smooth. Add the wattleseed and stir to combine. Add the egg, lime zest and lime juice and stir to combine. Fold in the flour mixture until just incorporated. Add the oats and coconut, and stir until well combined. Drop cookies, 1-1/2 to 2 tablespoons each, on an ungreased cookie sheet 2 inches apart and bake until the edges are golden, 8 to 10 minutes. Transfer to a wire rack and cool completely.

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Category: Bakery, Sweets

Comments

2 Responses to “Australian wattleseed cookies”

  1. Vic Cherikoff
    August 16th, 2008 @ 4:34 pm

    Just for your reader’s reference, Wattleseed is easily obtainable through our on-line store and is not only tasty but lowers the glycaemic response to any food it is used in. This makes the cookies not only delicious but nutritious too.

  2. mc
    August 20th, 2008 @ 10:40 am

    Taste of the Bush delivers spices in North America. Ummmm… lemon myrtle cheesecake…

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