Sunday, April 19, 2009

Macadamia bush cookies

Quantities of ingredients are very flexible with this recipe. The main thing is to get the texture right by balancing other ingredients with the right amount of flour. Increase the quantity of nuts and decrease the amount of flour as required. Who has scales in the bush anyway?

250g unsalted butter
4-5 tbsp bush honey
250g macadamia nuts, finely grated by hand
about 500g wholemeal spelt flour
Beat soft butter with honey. Use more honey if you like.
Mix in grated macadamia nuts.
Add flour gradually while beating until the mixture is not sticky. Knead with hands to get the pastry to a non-stick consistency.
Roll out on a floured linen tea towel into a flat rectangular shape. Cut out rectangular biscuits with a knife and decorate each biscuit with the knife tip in the shape of a star. Place them on a buttered tray.
Bake at 180° on the second oven shelf for about 12 minutes (depending on the size and thickness of the biscuits). Biscuits should be cooked through but light in colour.
Cool. Store in a tin.
Image: Cézanne, Paul, Detail of The Sideboard, 1873–1877 via Zeno

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