Lemon wattleseed shortbread

Lemon Wattleseed Shortbread.

What better ingredient could there be than wattleseed to give your Christmas bikkies a true Aussie flavour?

The wattle tree has been known for thousands of years as marker of seasons, and as a source of food in Australia. Wattleseeds have been a part of the diet of indigenous Australians for centuries. They are a source of protein and carbohydrate, contain potassium, calcium, iron and zinc,  have a low glycemic index and are vitamin and fibre rich.

With aromas of coffee, chocolate and hazelnut, roasted and ground wattleseed has a number of uses in the kitchen, both sweet and savoury. Make these for your friends and family this Christmas.


Serves Approximately 40 biscuits
300g unsalted butter
150g Caster sugar View
Zest of 1 lemon
½ Tsp The Essential Ingredient Vanilla bean paste View
400g plain flour (plus a little extra for dusting working surface)
1 tsp wattle seeds View
Pinch of salt View
Snow sugar for dusting View

Lemon Wattleseed Shortbread method

Place the butter into the bowl of a stand mixer, add the sugar and beat for 4 minutes until the mix is pale and light.  

Add the lemon zest and vanilla bean past and mix well.

Sift flour, wattle seeds and salt together to incorporate and add to the butter mix.  Mix this until combined.

Tip the dough out onto a floured surface and shape into a neat rectangle approximately 2cm thick.  Wrap in plastic wrap and chill in the refrigerator for 4 hours.

Remove dough from the fridge, leave for approximately 20 minutes to allow it to soften slightly. Preheat the oven to 160°C.

Lightly dust the bench with flour and cut the dough in half.  Roll the dough out until it is about 1cm thick.

Using the cookie cutter, stamp out the shapes you want and place onto a baking tray lined with baking paper. You will need to leave a little space between the biscuits to allow spreading.  Make sure you bring together the scraps of dough, re-roll and stamp out as many biscuits as you can.

Bake the shortbread on the middle shelf of the oven for approximately 15 minutes, or until they start turning a golden brown at the edge.

Remove from the oven and sprinkle with snow sugar or caster sugar and leave to cool for 10 minutes.  Transfer to a wire rack to cool completely.  


Shortbread is great for taking flavours.  Leave out the wattleseeds and try orange zest, or add your favourite dried fruit and nuts – cranberries and pistachios also make a wonderful Christmas shortbread.

And for a real Christmas twist, use one of our timber shortbread stamps. Our designs include Christmas Tree, Star, Bell and more.

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