Macadamia nut cookies
Macadamia nut cookies
Hello readers! So it has been quite a while now, since I last cooked. I have a feeling it was because I sort of *cooked myself out*. But then as I was pottering along on my “non-cooking way”, my aunt recommended a book to me, “Garlic and Sapphires- the secret life of a critic in disguise” by Ruth Reichl, and I was once again, inspired to cook as I did before! I highly recommend this book about the fun and turmoil of being a food critic! It has definitely made eating out for me, much more fun and exciting! As well as inspiring me to start cooking more.
So to re-start my cooking adventures, I thought I would start with something nice and easy! A real tea-time treat! Delicious bite-sized macadamia nut cookies! Absolutely no butter in them at all, which was quite a surprise! However they are practically 90% macadamia nut, which I guess does live up to the name. They aren’t an overly-sweet cookie, but they do go especially well with that afternoon tea, coffee or hot chocolate.
Macadamia nut cookies
Ingredients: 150g macadamia nuts, 2 tbsp milk, 150g demerera sugar, 1 egg, 1 tsp vanilla essence, 150g plain flour, ¼ tsp bicarbonate of soda, ¼ tsp ground nutmeg, pinch of salt, 75g demerera sugar extra
Steps: Preheat the oven to 175 degrees Celsius. Place the macadamia nuts and milk into a food processor and blend for about 2 minutes or until smooth. Spoon the mixture into a large bowl and add the demerera sugar, egg and vanilla. Beat well.
Sift the flour, bicarbonate of soda, nutmeg and salt into the bowl and stir into the nut mixture to form a smooth paste.
Roll the mixture into balls and then roll the balls into the demerera sugar, to give the granulated effect. Place on baking trays lined with baking paper, flatten slightly with a fork and bake for 8-10 minutes or until golden. Transfer to wire racks to cool.
Makes about 24
