The macadamia is.. er.. a very, very tough nut to crack. Quite literally. I soon realised that my good old nutcracker was not up to the task. Picture macadamia nuts ricocheting off the kitchen counters and walls! But I didn’t give up there, and with what I have subsequently learnt is called a “G clamp” in hand I tackled the bag again. I was rewarded with a pile of perfect, scrumptious macadamia nuts. Look at me, all handy and stuff!
If you can restrain yourself by not munching all of the raw macadamias and sparing enough of them for this recipe I am sure you will not be disappointed. I have used the creaming method for these biscuits – super quick and simple. Your mouth will watering soon after you pop these delights into the oven, the aroma reminded me so much of fresh nougat I wanted it to linger in my kitchen all day! In fact, the combination of honey and creamy macadamia nuts does give these biscuits a nougat-like flavour. Very, very moreish indeed. You have been warned!
With another bag of nuts still sitting in my pantry I have a few more recipe ideas up my sleeve which I can’t wait to try. In the meantime I would love to hear about your favourite nutty recipes! Remember, you can also get in touch on Facebook and Twitter.
MACADAMIA AND HONEY BISCUITS
- 150g butter
- 1 cup castor sugar
- 2 large eggs
- 3 tbsp runny honey
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp cinnamon
- ½ tsp baking powder
- 120g macadamia nuts, roughly chopped
1.) Preheat your oven to 170ºC. Line a baking tray with baking paper.
2.) Place the butter and castor sugar in a bowl. Cream together until pale and fluffy.
3.) Add the eggs, honey and vanilla extract. Mix until everything is combined.
4.) Combine the flour, cinnamon, baking powder and macadamia nuts in a bowl. Add this to the butter mixture and mix well.
5.) Wet your hands slightly and roll the dough into walnut sized balls. Arrange these on the baking tray, allowing space for the biscuits to spread. Use the palm of your hand to flatten the balls slightly.
6.) Bake the biscuits for 10 minutes. Turn the tray and bake for a further 8 minutes or until the biscuits are golden.
7.) Transfer the biscuits to a cooling rack. Allow to cool before serving.