Salted Wattleseed & Orange Cookies

 

Of all the perils of making ceramics, maintaining our various need for a snack to accompany our morning tea would have to be one of the more serious. Normally it is toast with butter. Fruit toast when we are lucky or a croissant if we make the right detour enroute to the studio. For us a good morning tea is the perfect way to settle into long stretches at the wheel or to settle after our long commute. We have found it is also responsible for setting the pace of our entire day.

A few weeks ago, for a reason unbeknownst to me, I began craving cookies. Well in honesty it was because I had a great cookie – but that cookie was far out of my local reach so I began searching for cookies that were in my jurisdiction and I was left disappointed from overly sweet renditions of jazzed up classics. After constant disappointments and listening to Maya’s plans of utilising the wonderful wattleseed in her Macadamia and Wattleseed Granola, I decided to jump on the bushtucker boat and tailor a recipe that would provide me with a perfect mid-morning snack and also utilise the leftovers of a beautiful ingredient that seldom passes through our kitchen.

Wattleseed brings a delectable blend of flavours to the table. The subtle roastiness resembles a mellow espresso, freshly baked hazelnuts and the gentle undertones of dark chocolate and wild cacao. Combined with the crisp acidity of an orange rind and you have a perfectly innocent cookie that is full of complexity and makes you wish you had these when you were back stranded deep in the Mallee country.

 

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Recipe

Ingredients

WET

  • 2.5 tbsp macadamia  oil
  • 1.5 tsp raw honey (or a bit more to taste) 
  • 1 tbsp pure vanilla extract
  • 1 tbsp orange zest

DRY

  • 2 cups almond meal
  • A good pinch of pink salt
  • 1 tbsp ground roasted wattleseed

 

 

Method

  1. Preheat that oven to 180°C
  2. Combine all wet ingredients together in a mixing bowl. Zest the orange directly into the bowl and don't worry if any extra juice drops in
  3. In a separate bowl, combine all the dry ingredients and mix together
  4. Combine the wet and dry mixes together and work with your fingertips for a good few minutes to release some of the oil from the almond meal. The texture will loosen up as you work it – so keep working it until the texture is uniform, moist and holds together.
  5. Scoop the mixture out onto a clean bench, shape into a flat disk and using a rolling pin, roll out the dough until it is around 3mm thick.
  6. Using a cookie cutter, or your sharp object of choice, cut out your chosen cookie shape and place on a baking tray lined with baking paper. Smoosh together the offcuts, roll out and repeat until there is no more dough left.
  7. Sprinkle a tiny amount of salt on top of each cookie and wish them luck in the oven.
  8. Bake for around 15 minutes - until the cookies are golden brown with a nice crispy edge.
  9. Put on the kettle and enjoy with your morning tea break

 

 

Notes

  • I only baked with Macadamia oil because we had some leftover to use and whilst the flavour complimented the mix, I would have been more than happy to use olive or whatever oil we had.
  • If the mix seems too oily, just add some more almond meal and if it’s too dry just add a bit more oil – and if it doesn’t taste sweet enough simply add some more honey (which will also help the dough stick together).