INGREDIENTS

3 cups of self raising flour
1 1/2 teaspoons of salt
60g of butter
30g ground, roasted Wattle Seed
1 cup of milk

METHOD

1. Sift flour and rub in butter. Then add salt and wattle seed (before adding wattleseed heat in a dry pan first to release the flavour, careful not to burn).
2. Make a well in the centre and pour in the milk. Stir until combined.
3. Knead for a few minutes and mould into a flat ball.
4. Cut 2 slits in the top, brush with a little milk and bake in a preheated oven (200C) for 30 mins.

I've also made this like scones and rolled out to a thickness of about 3cm (more or less) and then cut into squares or shapes

Makes about 12 large scones or otherwise can be cut up much smaller.