Wattleseed and Aniseed Myrtles Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Buttery shortbread cookies infused with native Australian wattleseed and aniseed myrtle for a subtly nutty and licorice-like flavor. This Australian-inspired recipe, ready in about 38 minutes, layers unsalted butter, softened, caster sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 18 min Serves 24 Australian cuisine 110 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 325°F and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, cream together 1 cup softened unsalted butter and 3/4 cup caster sugar using a hand mixer on medium speed until light and fluffy, about 3 minutes.
  3. Step 3: Add 1 tsp vanilla extract, 2 tbsp ground wattleseed, 1 tsp ground aniseed myrtle, and 1/4 tsp sea salt; mix until combined.
  4. Step 4: Gradually fold in 2 cups all-purpose flour, mixing gently until a soft dough forms.
  5. Step 5: Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for 30 minutes to firm up.
  6. Step 6: Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet 1 inch apart.
  7. Step 7: Bake for 15-18 minutes until the edges are lightly golden and the cookies are set.
  8. Step 8: Remove from oven and cool on a wire rack before serving for the flavors to settle.

Related recipes