Sweet Treats for your Special Valentine

Date Posted:10 February 2022 

Though sandalwood is most associated with perfume, incense and aromatherapy, the Australian sandalwood tree species, Santalum spicatum is well known for its delicious edible nuts. These nuts are high in omega-9 oils, protein, and fibre, they also have incredible medicinal properties. Specifically, these nuts produce a rare fatty acid known as ximenynic acid, which have excellent anti-inflammatory properties. One of the main therapeutic affects is its ability to enhance blood flow or circulation, which has a carry over effect for healing skin inflammations such as dermatitis and extreme dryness. Therefore, it’s not surprising that its capacity to soothe dry skin has meant that sandalwood nut oil is a prized ingredient for making premium high quality skincare products.
Containing 38% omega-9 oils, less than 1% carbohydrates, 17% fibre and 17% protein, sandalwood nuts are good for heart health, cholesterol levels and helpful to your immune system. Making them ideal for incoporating into a variety of diets, such as gluten free, vegan, vegetarian and Paleo.
So, this Valentine’s Day, if you’ve been thinking about planning a special picnic or nutritious smorgasbord for your special someone- why not try your hand at making some sandalwood sweet treats? Bon appétit

Sandalwood Nut Cookies

2 ¾ Cup     Plain flour (*optional GF plan Flour)
1 Tsp          Salt
1 Tsp          Baking Powder
½ Tsp        Cinnamon
1 Cup         Unsalted Butter (room temperature)
1 Cup         Brown Sugar
½ Cup       Caster Sugar
2                  Eggs
2 Tsp          Vanilla extract
1 ½ Cup    White Chocolate Chips
1 ½ Cup    Sandalwood Nuts (roasted and chopped)
  1. Combine flour, baking powder, salt and cinnamon, then set aside.
  2. Cream together butter, brown sugar and caster sugar until the mixture becomes light in colour.
  3. Add vanilla extract and eggs one at a time until combined.
  4. Slowly add the dry ingredients until combined.
  5. Mix in white chocolate and sandalwood nuts.
  6. Roll into log shape, chill until firm.
  7. Slice roll in 1cm thick rounds and place on tray.
  8. Bake for 9-12 minutes at 180oC or until golden.
  9. Cool for 5 minutes before enjoying. Remainder cookies can be stored in an airtight container for up to 3 days.


Sandalwood Outback Brittle

1 ½ Cups  Caster, Raw or Coconut sugar
1 Cup         Milk Chocolate (melted)
¼ Cup        Sandalwood Nuts
¼ Cup        Finger limes (thinly sliced; either freeze-dried or dehydrated)
1 Handful   Rose petals
  1. Pre-heat oven to 210oC
  2. Line baking tray with baking paper, then spread and layer sugar evenly on top.
  3. Cook for 10 mins, remove from oven with mittens and pour pre-melted chocolate on top.
  4. Bake for another 5 minutes, sugar should caramelize with chocolate melting on top.
  5. Using a small knife, spread any un-melted sections by smoothing the layers.
  6. Remove from the oven and immediately sprinkle freeze-dried or dehydrated limes, sandalwood nuts and rose petals, pushing them lightly into the layers.
  7. Return to oven for 1 minute, to simply brown a little.
  8. Shortly after, remove baking tray from oven and set aside for about 10 minutes, to set and cool.
  9. Break contents gently into shards for serving. For best quality, leftover brittle may be stored in an airtight container for up to 3 days.

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