Try Paul West's delicious Johnny cakes with a bush twist - cooked on the BBQ and served with butter and golden syrup!
Prepare your fire and allow to burn until it has reached hot white coals.
Put the wattleseed and flour into a bowl and then mix to combine. Slowly add the water and mix to form a soft dough.
Turn out onto a lightly floured surface and knead until smooth.
Cut the dough into wedges and roll each wedge out to about 1cm thick rounds.
Use dog shaped cutters to press shapes out of the dough, then flatten the dog shaped dough to about ½ cm thick.
Cook the dog shaped Johnny cakes on the grill until they start to swell and bubble on the surface. Turn and cook the other side until crisp on the outside.
Spread with butter and drizzle with golden syrup.
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