Recipe: Wattleseed Anzac Bicuits

Category: Prahran, South Melbourne

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With it’s nutty, chocolatey aroma, ground native wattleseed is a delicious addition to baked goods especially these Anzac Biscuits.







250g           unsalted butter
4Tbl            golden syrup
250g           plain flour
500g           caster sugar
140g           desiccated coconut
300g           rolled oats
4tsp            ground wattleseed
1tsp            bicarbonate soda
2Tbl            boiling water


Preheat oven to 150°C.

In a small saucepan gently heat the butter and golden syrup  over medium heat until the butter has melted.  Set aside to cool.

In a large bowl place the flour, sugar, coconut, oats and wattleseed.  Stir to combine.   Pour the cooled butter mixture into the dry ingredients and gently mix to combine.  Mix the bicarbonate soda and boiling water and add the mixture, stirring quickly to combine.

Scoop tablespoons of the mixture onto baking paper lined trays and bake for 20 minutes or until golden brown.  The biscuits will still be a little soft but will crisp up as they cool.

Transfer to a cake rack to cool completely.

Makes 40 bicuits

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