My Nan makes great shortbread. There’s a couple of treats she makes at Christmas time – shortbread and strawberry kisses. This recipe is inspired by her original, but I’ve gone a bit fancy with some native Australian flavours. She uses equal parts butter, sugar and flour. I used gluten free flour, which keeps them super ‘short,’ as well as making them suitable gifts for some of my favourite people who are gluten intolerant. I find gluten free flour takes a lot more moisture than wheat flour, so I cut back the flour ratio from what Nan would use. I’ve substituted some butter with macadamia butter. Instead of rolling the shortbread log in caster sugar before slicing and baking the way she would, I’ve rolled mine in a mixture of roasted and ground wattle seed and raw sugar; just for something different. The colour contrast looks lovely too.
|200||grams||icing sugar, sifted|
|150||grams||gluten free flour|
|1||tablespoon||roasted wattle seed|
Beat the butter and macadamia butter with the sifted icing sugar, then fold through the flour till well combined. You want quite a malleable dough that you can shape into a rough log. Lay a piece of grease paper on your chopping board, and arrange a portion of the dough into a log 2-3 centimetres in diameter, wrap the log in paper and roll to make it round.
In a mortar and pestle, grind the wattle seeds to a relatively fine powder. Add the raw sugar to the wattle seeds and grind to a powder.
Unroll your shortbread log and lay a portion of the wattle seed mix on the paper. Roll the log in the ground wattle seed until thoroughly coated. Roll the log up again and refrigerate till firm.
Preheat the oven to 120oC.
Remove the log from the fridge and unwrap. Using a sharp knife, dipped in hot water between cuts, slice the log into pieces bout a centimetre thick. Lay the pieces flat on a lined baking tray. Bake in a preheated oven for about 30 minutes. (My oven is notoriously bad at low temperatures, so it’s hard for me to be very precise.) When the biscuits are done, they will be firm, and only just golden on the bottom. Cool on a wire rack before transferring to an airtight container for storage.
These little biscuits are ideally served with coffee, rooibos or hot chocolate.