Recipe: Wattleseed Chocolate Chip Cookie
Recently, the children at Green Leaves Hyde Park learned about bush tucker foods. During their culinary class, they made chocolate chip cookies with a dash of wattleseed, which added an element of nuttiness to the cookies. Wattleseed is one of Australia’s native superfoods that’s packed with nutritional goodness including potassium, calcium, iron, and zinc. Chocolate chip cookies are such a delicious classic treat, but the wattleseed is a subtle way to enhance it. We hope you’ll enjoy them as much as we did.
Ingredients:
90g butter at room temperature
1 tsp vanilla
1/3 cup caster sugar
1/3 cup brown sugar
1 egg
½ cup self-raising flour
¾ cup plain flour
1 tsp wattleseed
¾ cup chocolate chips
Method:
1. Preheat the oven to 180 degrees on the fan-forced setting.
2. Mix butter, sugar, and vanilla until light and fluffy.
3. Beat in egg. Add the flour and wattleseed and mix lightly.
4. Lastly, gently fold in the chocolate chips.
5. Using a tablespoon, roll the cookie dough in your hands to create a ball. Place onto a lined baking tray. Ensure they’re spaced, to leave room for the cookie to expand while it bakes.
6. Bake for 12 minutes, or until golden. Leave on the tray to cool for 10 minutes before transferring them to a wire rack.
Centre: Recipe courtesy of Green Leaves Early Learning Hyde Park