Chocolate & Wattleseed Cookies

Chocolate & Wattleseed Cookies

Chocolate & Wattleseed Cookies



155 gm            Flour

2.3 gm             Baking Soda

80 gm              Wattleseeds

212 gm            Butter, unsalted (room temp)

92 gm              Eggs

200 gm            Honey

75 gm              Coco powder

1 gm                Cinnamon powder

154 gm            Oats

½                     Vanilla Bean



  • Pre-heat the oven to 165c
  • Sieve the dry ingredients together into a deep bowl.
  • In a mixing bowl fitted with a paddle cream the butter till it takes on a mayonnaise consistency, and hold a peak, warming the bowl if necessary.
  • Add the honey, and mix for a few minutes until fluffy
  • Scrape the beans out of the vanilla bean and add to the mixture, and mix for a few minutes to distribute.
  • Add the egg and mix together for 20 to 30 seconds. Then scrape the sides of the bowl.
  • Add the dry ingredients and mix together only until combines 60 seconds.
  • Add the oats and mix together in short bursts.
  • Refrigerate for 30 minutes.
  • Spoon equal portions of the mixture on a greased tray, smooth out with the palm of your hand.
  • Allow the cookies to reach room temperature.
  • Cook till golden brown 15 – 20 minutes.

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