Dessert

Salty-sweet wattleseed petticoat shortbread

Name: Salty-sweet wattleseed petticoat shortbread recipe
Yield: 8
Ingredients: 250g unsalted butter, softened; 75g panela sugar; 55g caster sugar; 250g plain flour; 100g cornflour; 30.00 ml ground wattleseed

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P77 Salty-sweet wattleseed petticoat shortbread

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by Emma Knowles

Dec 01, 2022

“The Scottish tradition of shortbread at Christmastime is one that we can get behind (truth be told, we can get behind shortbread at any time of year), but we think it’s time to give the tradition a little twist. We’ve swapped out some of the caster sugar for rapadura sugar to add a subtle caramel flavour, which pairs well with our other secret ingredient - native wattleseed."

250g unsalted butter, softened
1/2 cup (75g) rapadura sugar, plus extra for sprinkling
1/4 cup (55g) caster sugar
1 2/3 cups (250g) plain flour
2/3 cup (100g) cornflour
1 1/2 tbs ground wattleseed

Method

1.

Preheat oven to 180°C. Process butter and sugars in a food processor until creamy, then add the flour, cornflour, wattleseed and 1 tsp salt flakes and pulse until mixture comes together in clumps.
2.

Working quickly, turn onto a lightly floured surface and form into a smooth disc. Roll out on a piece of baking paper to 1cm thick and use a 25cm-diameter plate or cake tin as a template to trim into a round. Use your fingers to crimp the edges, then lightly score into 8 wedges.
3.

Dock the score lines with a fork (this will make it easier to break the shortbread into wedges when it’s cooked). Transfer shortbread on the baking paper to a baking tray and sprinkle with a little extra rapadura sugar and salt flakes. Refrigerate for at least 30 minutes until firm.
4.

Bake shortbread for 20-25 minutes until light golden all over. Cool completely on the tray. Store in an airtight container or tin for up to 1 week.