About this recipe

This base recipe for shortbread was one that I used while cooking at the Watermark Restaurant. We used to serve plain shortbreads with coffee and tea in the bar which we’d drizzle white and dark chocolate over them for presentation.

By adding the ground wattleseed it gives the shortbread a much richer and earthier flavour. After the shortbread dough is made I’ve rolled them into logs, however you can either pipe them using a piping bag or alternatively you can bake it in a deep baking tray.

Ingredients

250g (9 oz.) butter, softened
100g (3½ oz.) castor sugar
100g (3½ oz.) cornflour
250g (9 oz.) plain flour
15g (1 tablespoon) wattleseed ground

Cooking instruction

Preheat the oven at 160 ° Celsius

In an electric mixer, combine the softened butter, castor sugar, ground watttleseed and beat on fast till mixture is creamed. Reduce then speed of the mixer to slow and add the cornflour and plain flour. Mix until the flour is completely incorporated.

Remove from mixer and place the shortbread dough onto plastic film. In the plastic roll, roll into 20cm logs approx 3cm-4cm in diameter. Place in fridge for 30 mins. While the shortbread dough is in the fridge, place some silicone paper onto baking trays and preheat the oven at 160 ° Celsius.

Unwrap the shortbread dough and cut 1.5cm shortbread discs and place directly onto the silicone paper. Place into oven and bake for 35 – 40 minutes till golden. To serve dust the wattleseed shortbread with icing sugar.