When I first saw a recipe for these little cookies I could tell by the quantity of butter and its simple ingredients list it was very much like a shortbread (leivät means breads), sandwiched with marmalade. The recipe couldn’t be easier and as many a Fin may scoff at my addition of the native Australian wattleseed, I really think it’s a perfect ingredient to complement the buttery crumble of the cookie and the bitter and sweet marmalade filling. I used Hank’s orange & lime marmalade but you could use any preserve you desire. I reckon chocolate ganache would also be nice!
Wattleseed has been eaten by indigenous Australians for thousands of years as a source of rich protein and carbohydrate in times of drought. It has a distinct nutty flavour and coffee-like aroma so this is one cookie that screams for a coffee to be had with it.
Makes 12 double cookies
- 200 g unsalted butter, cubed
- 1 cup caster sugar
- 1½ vanilla extract
- 2 cups flour
- 1½ tsp baking powder
- 1½ tsp wattleseeds, crushed
- Marmalade, to fill
- Icing sugar, to dust
Preheat the oven to 170°C.
In a medium saucepan melt the butter and allow to bubble until a light brown colour develops. Keep an eye on it and don’t allow to burn. Remove from the heat and add the sugar and vanilla extact, stirring to combine. Set aside to cool for about 10 minutes.
Combine the flour, baking powder and wattleseeds and add to the butter mixture, stirring well to form a firm batter.
Take a tablespoon measure and form the batter into cookies, pressing firmly into the spoon so they don’t split when cooking.
Arrange on a lined baking tray and bake for 15 minuntes.
Allow to cool on a rack before spreading a little marmalade on half of the cookies, pressing the other half on top. Be gently as they’re quite fragile.
Dust generously with icing sugar.