Wattleseed and Aniseed Myrtles Shortbread Cookies
Buttery shortbread cookies infused with native Australian wattleseed and aniseed myrtle for a subtly nutty and licorice-like flavor. This australian-inspired desserts ready in about 38 minutes layers (227 g) unsalted butter, softened, (150 g) caster sugar, (250 g) 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.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) caster sugar
- 2 cups (250 g) all-purpose flour
- 2 tbsp ground wattleseed
- 1 tsp ground aniseed myrtle
- 1/4 tsp sea salt
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 325°F and line a baking sheet with parchment paper.
- 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.
- 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.
- Step 4: Gradually fold in 2 cups all-purpose flour, mixing gently until a soft dough forms.
- 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.
- Step 6: Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet 1 inch apart.
- Step 7: Bake for 15-18 minutes until the edges are lightly golden and the cookies are set.
- Step 8: Remove from oven and cool on a wire rack before serving for the flavors to settle.
Frequently asked questions
How long does Wattleseed and Aniseed Myrtles Shortbread Cookies take to make?
Total time is about 38 minutes (20 min prep + 18 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Wattleseed and Aniseed Myrtles Shortbread Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Wattleseed and Aniseed Myrtles Shortbread Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wattleseed and Aniseed Myrtles Shortbread Cookies for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Wattleseed and Aniseed Myrtles Shortbread Cookies?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
