• Sarah L Samuels

Macadamia Butter Cookies

Updated: Aug 22

My first taste of a macadamia nut was in America mixed with caramel and I was hooked! I love the creamy taste of macadamia nuts.

I wanted a nice cookie that was soft in the middle and crispy round the edges but I also wanted them to taste of macadamias so did not add any additional flavours.


They are not an overly sweet cookie but they have a great taste!

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To start preheat the oven and line two baking trays with parchment. Then add the macadamia butter, unsalted butter, light brown sugar and Demerara sugar to the bowl of a stand mixer or use a hand mixer in a large bowl. Cream the butters and sugars until light and fluffy.

Then add the egg and mix again. Finally add the flour and the roughly chopped macadamia nuts until everything is incorporated. I used a scoop but they need to be approximately 30g in weight.

Bake for 12 minutes and take out of the oven then to cool for a few minutes before transferring to a cooling rack.


Ingredients:


170g Macadamia butter

100g Soft unsalted butter

125g Light brown sugar

75g Demerara sugar

1 Large Egg

1tsp Vanilla extract

275g Plain Flour

1tsp Bicarbonate of soda

1tsp Baking powder

100g Roughly chopped macadamia nuts


Method:

  1. Preheat the oven to 190 degrees centigrade (170 fan) and line two trays with baking parchment.

  2. Add the macadamia nut butter, unsalted butter, light brown sugar and Demerara sugar to the bowl of a stand mixer or use a hand mixer in a large bowl. Cream the butters and sugars until light and fluffy.

  3. Then add the egg and vanilla extract and mix again.

  4. Finally add the flour and the roughly chopped macadamia nuts until everything is incorporated.

  5. Put walnut sized balls (30g approx) on a baking tray spaced apart.

  6. Bake for 12 minutes - they will be soft but harden as they cool.

  7. Leave to cool for a few minutes before transferring to a cooling rack.

Download recipe

MacadamiaButterCookies
.pdf
Download PDF • 115KB

Sarah’s extra slice........


Makes approx 35 biscuits.


Only bake for 12 minutes - they will be soft when they come out of the oven but will harden as they cool. Don’t be tempted to cook for any longer.


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