Wattleseed Shortbread


I'm really happy with how my Australian spiced 'Shortbreads' turned out. I sourced the Australian spices & spice blends from Saltbush Kitchen https://www.facebook.com/saltbushkitchen/ in Buninyong.



250 g Bakers' Magic gluten free flour

75 g Brown sugar

2 tsp Ground Wattleseed

1/4 tsp (or tad more) Mountain pepper

1/8 tsp Lemon Myrtle

1/8 tsp Salt

200 g Melted butter

1 Egg

25 g Hot water



Mix together the dry ingredients (flour, spice(s), sugar & salt).

Melt the butter, add in the water. Whisk in the egg. 

Pour over dry ingredients and mix together with a spatula.

Flatten the dough and put in fridge for at least 30 mins (can be overnight). 

Bring dough out of the fridge, knead until the dough is smooth. 

Roll dough out to a thickness of 6 mm between 2 sheets of baking paper. Cut into the desired shapes. The dough will feel a bit like playdough. The dough can be re-rolled. If the dough is too soft put it back in the fridge for a little while.

Transfer cut dough to lined baking trays. 

Bake at 150 C for approximately 30 mins (the time will depend on how thick the dough is & your oven). 

Store in a cool airtight container. 

Simply enjoy!