Wattleseed Butter
This has a lovely hazelnutty coffee taste. Use it to add a native flavour to a croissant or fruit toast.
Makes approx. 600g (1 lb 5 oz), or 15-20 serves.
Ingredients 3
500 g unsalted butter
1 tbsp ground wattleseed, sieved
100 ml golden syrup (light treacle)
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Method 3
Make sure your has a spreadable consistency, but is not too soft. Blend the butter, and in a food processor until fully whipped, then wrap the butter mix in a large piece of plastic wrap.
Holding both ends, roll the wrapped butter into a log.
Place in the freezer for 10 minutes to harden before using, then store in the freezer for up to 7 months.
Mabu Mabu's tips
Store in the freezer for up to 7 months.
