Chocolate Wattleseed Biscuits
photo by Mandy
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
60 biscuits
ingredients
- 300 g self-raising flour
- 125 g caster sugar
- 25 g cocoa
- 250 g unsalted butter
- 3 teaspoons wattleseed, ground
directions
- Preheat oven to 170.C.
- Sift flour, cocoa & wattleseed.
- Cream butter & sugar & then work flour into the mix, it will look dry but will eventually bind into a dough.
- Roll into small balls and place well apart on a greased oven tray. Flatten gently with the back of a fork.
- Bake at 170.C for 5 mins then reduce heat to 150.C & cook for a further 10 minutes.
- Transfer to a wire rack to cool & harden & then store in an airtight container.
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RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..