Tuesday, 13 October 2009
I have wanted to cook with wattleseed for many years now, but this year I formalised it when I made it one of my 2009 Food Challenges.
Wattleseed is a native Australian product with a delicious coffee-chocolate-hazelnut flavour. Around the world there are so many species of Acacia but only about 120 species (all native to Australia) provide seeds which have delicious culinary value.
The Australian Aborigines have eaten wattleseed for around 6,000 years but it’s the recent interest in native produce that has seen wattleseed truly take off in Australia.
If you have a choice, it’s best to buy wattleseeds whole then dry roast and grind them yourself. This way the flavour remains strong.
Wattleseed can be added to coffee, shakes, whipped cream, ice cream, cookies, pancakes, chocolate sauce and muffins. It’s also useful in a savoury context, being added to beer, bread, sauces and marinades.
Lemonade & Wattleseed Scones
Recipe by Maggie Beer. Makes 8.
1 cup lemonade
1 cup cream
3 cups of self-raising flour
3 teaspoons ground wattleseed
1 tablespoon sugar
Milk, for brushing
1. Preheat oven to very hot 220C.
2. Sift flour, sugar and wattleseed.
3. Add lemonade and cream.
4. Mix to form soft dough with pastry cutter or finger tips, then place mixture on floured surface. This is a soft wet mix.
5. Bring together to a 2cm thickness and cut with a floured cutter.
6. Place close together on tray, brush with milk and bake for 10 - 15 minutes.
These wonderful little scones are my contribution to the High Tea Treats themed Monthly Mingle, hosted by Aparna from My Diverse Kitchen.