Macadamia & wattleseed sable & finger lime curd
These dainty macadamia & wattleseed sable feature deliciously zingy curd made with blood limes and native Australian finger limes. You could even make these with regular store-bought lemon curd.
  1. Line a baking tray with paper.
  2. Place the butter, flour, sugar, almonds and wattleseeds into a food processor. Process until incorporated. With the motor still running, drop in the egg. When the mixture comes together to form a dough, turn off the motor. Alternatively use you hands and mix the dough on a work surface.
  3. Once the dough has formed, bring it together, wrap it in plastic and refrigerate for 20 minutes.
  4. Preheat the oven to 180°C.
  5. Dust your work surface with a little flour and roll out the dough to a 77 mm thickness. Cut into 7 cm x 3 cm rectangles and carefully place them onto the lined baking tray.
  6. Bake for 15-20 minutes, or until lightly golden. Cool completely before topping.
Italian meringue
  1. Combine the sugar and water in a small saucepan. Bring to the boil, stirring continuously until the sugar dissolves. Reduce the heat to medium, allowing it to continue simmering. Brush down the sides with a wet pastry brush to remove any sugar crystals.
  2. Cook until the syrup reaches 115°C.
  3. Whisk the egg whites and cream of tartar until soft peak form.
  4. Increase the heat on the sugar syrup and bring the temperature up to 120°C.
  5. With the motor running on high on the egg whites, gradually and very carefully pour the sugar syrup into the meringue. Once the syrup is in the meringue, reduce the motor to medium and mix for 15 minutes until thick and glossy.
To assemble
  1. Lay the sable cookies onto a work surface. Fill a piping bag with the curd and make dabs on top of each sable. Fill another piping bag with the meringue and make dabs over the curd, or next to it.
  2. Using a blow torch, scorch the meringue until golden. Sprinkle with the raw sugar, almond & wattleseed mixture and decorative flowers.