1 3/4 cups plain flour
1/3 cup white sugar
2/3 cup brown sugar
1 cup Choc Chips
Heat oven to 180C
Cream together butter, sugar, wattleseed
Add eggs and vanilla
Add flour and choc chips and mix together
Form into balls the size of walnuts and place on baking tray lined with baking paper
Wet two fingers and slightly press the top of the ball to flatten
Cook for approx 20 minutes, until brown on top
Leave to cook slightly, they will firm on cooling.
Makes approx 24 cookies
There are about 120 different species of Acacia in Australia (most of them edible). Wattleseed was traditionally used by the Aboriginal people as a flour, mixed with other native flavours to create a damper. Wattleseed is high in protein, a low glycaemic food (releases sugars slowly) it contains calcium, zinc, iron and potassium. Since the 1970's Acacia trees have been planted in Africa to provide Wattleseed to drought affected populations.
Wattleseed, when roasted and ground, has a coffee, chocolately, nutty flavour and is fast becoming popular used as a natural flavouring.