100g fine macadamia nut flakes
2 tbsp maple syrup
1 tsp cinnamon powder
200g light spelt flour
Preheat oven to 180°c.
Mix butter and maple syrup with a wooden spoon until smooth.
Mix in cinnamon.
Grate the nuts with a medium hand grater into thin flakes. (See grater type in image)
Mix in enough flour gradually so that the mixture is not sticky.
Roll out the pastry on a tea towel. Use a cookie cutter to form cookies. Place them on a buttered tray. Bake on the second shelf from the bottom for about 15 minutes depending on the thickness. Remove from the tray and cool. Store in a tin.
This recipe is similar to apricot macadamia cookies but with a fine, light texture attributable in part to the nut flakes and not at all chewy.