Macadamias compliment both sweet and savoury recipes making them an ideal ingredient for cooking. Macadamias have additional health and nutrition benefits including the highest amount of beneficial monosaturated fats (good oil) of any nut. They are also high in antioxidants and have the National Heart Foundation Approved Tick, making them part of a healthy balanced diet.
Although these unique Aussie nuts are available all year the ideal time to buy macadamias is during the warmer summer months when the season peaks and the price is at its best.
125g unsalted softened butter
½ cup caster sugar
1 teaspoon finely grated lemon rind
1 ¼ cups self raising flour
¾ cup chopped raw macadamias
1. Preheat oven to 180C.
2. Using electric beaters, beat 125g unsalted softened butter, ½ cup caster sugar and 1 teaspoon finely grated lemon rind in a large bowl until light and creamy. Add 1 egg and continue beating until fully combined. Mix through 1 ¼ cups self raising flour and ¾ cup chopped raw macadamias.
3. Roll tablespoonfuls of the mixture into rough balls and place on a baking tray lined with baking paper. press down slightly to flatten each cookie.
4. Bake for 15 minutes or until golden. Serves 6-8.
Substitute lemon rind for 1 teaspoon ground ginger or ½ teaspoon ground cinnamon for macadamia spice flavoured cookie.