Wattleseed Macadamia Bikkie Bites

Photo by Rachelle Bakarich

Wattleseed Macadamia Bikkie Bites

Makes 40 small bites

Native ingredients: Wattleseed, macadamia

Ingredients

• 1 cup (90 g) rolled oats

• 1 cup (150 g) plain flour, sifted

• 1 cup (220 g) brown sugar, firmly packed

• ½ cup (40 g) desiccated coconut

• 1/3 cup (50 g) macadamias, roughly chopped

• 2 teaspoons roasted and KARKALLA ground wattleseed

• 125 g (4½ oz) unsalted butter, chopped

• 2 tablespoons golden syrup

• ½ teaspoon bicarbonate of soda (baking soda)

Method

1. Preheat the oven to 160°C (315°F) fan-forced, and line two baking trays with baking paper; if you only have one baking tray, you’ll need to do the baking in batches.

2. In a large bowl, combine the oats, flour, sugar, coconut, macadamias and wattleseed.

3. Place the butter, golden syrup and 1½ tablespoons of water in a saucepan and stir over low heat until melted and combined.

4. Carefully stir in the bicarbonate of soda – it will froth up – then quickly pour into the dry ingredients and mix well.

5. Roll heaped teaspoonfuls of the mixture into small balls and place them 2 cm (¾ inch) apart on the trays.

6. Bake the bikki bites for 5–6 minutes, or until golden, then leave to cool on the trays.

7. Once cooled, store in an airtight container for up to 4 days.