Everyone likes shortbread, don’t they?
Here we have a classic Croatian shortbread cookie that’s laced with ground almonds, yet I’ve put my own twist by adding finely ground wattleseed. The slight coffee flavour these native Australian seeds add is ideal for such a cookie. And I love the granular texture they have, as well.
You could use walnuts or even macadamia nuts, rather than almonds, and thanks to the quantity of butter, they crumble to a glorious powder in the mouth. Perfect with a strong coffee or tea, and actually even better a couple of days after they’ve been made. Not that such treats sit around uneaten for too long!