Bush Tucker Biscuits — Wild Rosella Shortbread Biscuits

Bush tucker biccies

Enjoy the unique and exciting taste of native Australian superfoods through this simple and delicious bush tucker inspired recipe!

Bush tucker, or bush food, is native plant, insect and animal foods found in Australia. Gathering, preparing and enjoying bush tucker ingredients is an important part of the cultural heritage of Indigenous Australian peoples. With over 5,000 species of native edible plants in Australia, and this amazing and inspirational culture to learn from, it is surprising how few of Australia’s natural superfoods are used in everyday kitchens.

In honour of the Traditional Owners of this land and with respect for the Elders — past, present and emerging — and the cultures of the Aboriginal and Torres Strait Islander people, we seek to learn more about bush tucker ingredients and explore their amazing flavours through some simple recipes that everyone can try.

Bush tucker biscuit ingredients

You Will Need:

  • 125g butter
  • 1/4 cup caster sugar
  • 1 1/2 cups plain flour
  • 2 tbsp dried wild rosella flowers

Please note that wild rosella is not recommended to be eaten while pregnant or breastfeeding. Please consult your doctor or obstetrician for further details.

How to Make Wild Rosella Bush Tucker Biccies

Step 1

Pre-heat the oven to 160°. Line a baking tray with a silicone baking sheet or baking paper.

Christmas recipe

Step 2

Cream the caster sugar and butter together until pale and fluffy, using an electric hand mixer or wooden spoon.

Step 3

Add the flour to the mixture, half a cup at a time, mixing in between.

Pestle and mortar

Step 4

Grind the dried wild rosella flowers in a pestle and mortar till you have some powder and some larger pieces. Then add to the dough.

Rolling pin and biscuit dough

Step 5

Bring the dough together into a large ball. You do not need to knead it. Then gently roll it on a floured surface to about 1cm thick. Then cut into shapes.

Step 6

Bake the biscuits in the oven for 15 to 20 minutes, being careful to keep an eye on them so they do not burn (due to the high butter content). Remove when lightly browned and leave to cool.

Then enjoy!

Bush tucker biccies

Bush tucker Ingredient

Wild Rosella

Wild rosella, also known as wild hibiscus, is common around Queensland and northern Australia, and though not indigenous to Australia, is often used as bushtucker. The fruit and leaves of the plant are great in salads. The flowers can be eaten fresh or in dried form and have beautiful deep pink to purple colour. Their flavour is sweet and similar to cranberry or rhubarb, with a zingy tartness. Wild rosella is often used to make tea, and is beautiful in jams or desserts. It is high in Vitamin C and is claimed to help lower blood pressure.

Please note that wild rosella is not recommended to be eaten while pregnant or breastfeeding. Please consult your doctor or obstetrician for further details.

Dried rosella / hibiscus flowers

Where to Find Wild Rosella

You can buy both fresh and dried wild rosella online. A simple google will reveal many online suppliers of native foods, just be sure to look for one that supports ethical and sustainable practices, Indigenous Australian communities and regional and remote farmers.

You can also grow wild rosella at home. You can buy a plant from a garden centre, or grow from seeds. It is best to sow rosella seeds just before spring as the weather starts to get warmer. You can read all about growing rosella here.

Growing in the wild all around Brisbane, you may even be lucky enough to have a wild rosella tree near you!

More Bush Tucker

For another great bush tucker inspired recipe, why not try these Saltbush and Mountain Pepperberry Crackers?

Learn about bush tucker in Brisbane and how to grow your own here. You can also visit the Brisbane Botanic Gardens Mt Coot-tha to see an awesome example of a fully stocked bush tucker garden, or walk the bush tucker trail at Flinders-Goolman Conservation Estate.

You will also find bush tucker plants at some of the community gardens in Brisbane. Find out more here.

About the Author
Paula Johnson
For over fifteen years Paula has worked as an editor and writer of educational books and support materials, working in England, Hong Kong and Brisbane. Now with two Brisbane Kids of her own, she enjoys spending time with her children, discovering new places together, making things and getting grubby … and sharing it all with our readers! She loves the fun and creativity of writing for Brisbane Kids and how it allows her to combine her two greatest passions — writing and mummying!

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