- Dec 22, 2017

Wattle Seed & Finger Lime Shortbread

With only four days till christmas, it's time to get our baking on at the Cooper household. Every year Belle and I make christmas goodies for our neighbours. This year we are using Native Australian Ingredients.

Merry Christmas

Finger Lime and Wattle Seed Shortbread

Australian Native Shortbread. Wattle Seed & Finger lime

These delicious zesty shortbread are easy peasy. if you doo not have Finger Lime subsitute with lemon zest.

Wattleseeds were purchased at Essential Ingredient, Rozelle

Finger Limes were purchased at Harris Farm Markets, Leichhardt

This Recipe was adapted from Taste Magazine

Ingredients

250g butter, softened
1 cup icing sugar
1 teaspoon vanilla extract
2 cups White Wings Plain Flour
1/2 cup cornflour
2 Finger Limes, rind finely grated
3 teaspoons spoons of wattle seeds

Method

Australian Native Ingredients, Wattleseed & Finger Lime Shortbread. 250g butter, softened 1 cup icing sugar 1 teaspoon vanilla extract 2 cups White Wings Plain Flour 1/2 cup cornflour 2 Finger Limes, rind finely grated 3 teaspoons spoons of wattle seeds

Line 4 baking trays with baking paper. Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour, cornflour, wattle seeds and finger lime rind. Stir to combine. Turn onto a floured surface. Knead gently until smooth.
Shape shortbread into a 20cm round. Wrap in baking paper. Refrigerate for 20 minutes. Preheat oven to 160°C.
Roll shortbread out between 2 sheets of baking paper until 5mm-thick. Using a 6cm round fluted cutter, cut out biscuits. Place onto prepared trays. Press remaining dough together and repeat until all dough has been used. Refrigerate for 30 minutes or until firm.
Bake shortbread, 2 trays at a time, for 20 to 25 minutes or until light golden and firm to the touch. Cool on trays.
Enjoy with Family & Friends