What’s this? Could it be… another nut based cookie? Why yes, yes it is! As you may possibly have noticed, I’ve been breaking out the Australian native herbs and spices for this little round of cookie fetishisation, and I decided to play with a brand new ingredient, wattleseed.
Wattleseed tends to get used in sweets, because it has an allegedly coffee-like taste. To me, it tasted a bit like burned chocolate, with hints of hazelnut and coffee. It’s pretty much an Andrew-repellant, because while he likes chocolate, he loathes coffee, and is also fairly firmly against people ruining perfectly good chocolate with hazelnuts.
Good thing he wasn’t going to be eating these biscuits, then, eh? I decided to expand on this flavour profile with hazelnut meal and cocoa, and would probably have considered garnishing the biscuit with half a coffee bean had I had such a thing to hand (though, on reflection, the flavour would probably be too strong).
Anyway, like the other biscuits in this series, these are very simple and leave you with a nice, slightly chewy little biscuit. That tastes like hazelnuts and coffee and a little bit like burned chocolate. Sorry, Andrew.
Your shopping list
185 g hazelnut meal
15 g cocoa
2 tsp wattleseed, ground (have a good sniff before you use it, so you know what you are dealing with)
50 g sugar
Now what will you do with it?
You know the drill by now. Preheat the oven to 165°C, and line a baking tray with paper.
Mix all the ingredients together in a bowl. Taste to see if you like the flavour. Roll into little walnut-sized balls, flatten, then bake for 15 minutes.
As usual, this recipe is gluten- and dairy-free, also low in fructose, but full of nuts and contains eggs. There are a lot of ways you could vary it. I think, were I making this again, I might go half hazelnut meal, and half ground macadamias – the hazelnut flavour was quite strong, and nearly overwhelmed the wattleseed. You could also add more cocoa – my box was nearly empty – just make sure the nut + cocoa portion of this biscuits adds up to 200g.