Honey Biscuits with Native Wattle Seed Cream Recipe

Ingredients:

  • 325gm Unsalted Butter, softened
  • 120 gm Icing Sugar
  • 2 Tbsp Honey
  • 1/4 tsp Cinnamon
  • 2 cups of S.R. Flour
  • 1 cup of Custard Powder
  • Extra 125gm Butter for Icing
  • Extra 1 1/2 – 2 cups of Icing Sugar for Icing
  • 1 tsp Vanilla extract for Icing
  • 2 tsp Wattle Seed (Wild Harvested Roasted & Ground) for Icing

Method:

  1. Cream butter and sugar for 5 mins. Add Honey and Cinnamon and beat for another minute.
  2. Sift flour and custard powder, add to butter mixture.
  3. Roll into small balls and place on lined trays. Press down with a fork.
  4. Bake at 180°C for 15 to 20 mins, until just golden. Don’t over cook.
  5. Transfer to wire cooling racks.
  6. Beat extra butter, icing sugar, vanilla and wattle seed until creamy white.
  7. When biscuits are cool, join with butter cream mix.

We sold these biscuits at our Tastes of the Outback stall, they were a huge hit. We have had many people since ask for the recipe. They really are delicious.  I made them for a Wedding recently too, so they are great for special occasions. If you don’t have ground wattle seed you can make up the butter mixture and fill the biscuits with jam and butter cream.

* We used Wild Harvested Roasted and Ground Wattle Seed by L. Dudley, Willmington, South Australia. Click here for more information. It is used as a coffee substitute and flavour for baking, ice cream.