Macadamia shortcake slice
250g butter, softened to room temperature
- 3/4 cup castor sugar
- 4, 60g eggs
- ½ 2 cups Self-raising flour, sifted
- 200g (1, 1/2 cups) macadamia halves
- 6 tablespoons warmed Apricot conserve
- 1 tablespoon extra castor sugar
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Macadamia shortcake slice
250g butter, softened to room temperature
Macadamia chocolate mousse
.Macadamia and apple muffin
Pre-heat oven to 180C and grease a 12 cup muffin tray. Combine sugar, eggs and maple syrup in a medium bowl and whisk until thick and smooth. Sift flours and cinnamon together in a large bowl and add chopped macadamia nuts. Add bicarbonate of soda to buttermilk, stir until dissolved, then add buttermilk immediately to flour mixture, along with sugar-and-egg mixture and chopped apple. Fold in gently until just combined. Spoon mixture into muffin tray, place in preheated oven and bake for 20-25 minutes or until a cake tester withdraws clean. Stand muffins in muffin pan for 5 minutes then transfer to a wire rack to cool. Topping: Place butter and brown sugar in a small saucepan and heat gently until melted. Add apple wedges and cook until soft and syrup is thick and smooth. Add chopped macadamia nuts and stir to coat in syrup. Spoon apple and macadamia topping over each cooled muffin and serve with crème fraiche or mascarpone. Makes 12.
Macadamia and mixed berry mille feuilles
Macadamia and apricot crumble cake
Preheat oven to 180oC. Grease a 23cm round springform cake tin or line with baking paper. Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition. Lightly fold through half the macadamia flour mixture followed by the buttermilk. Fold through the remaining flour, then spoon into the prepared tin and smooth the top. Place apricots, skin side down, on the cake gently pressing into mixture. Using fingertips, combine the crumble ingredients and scatter over the apricots. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.
Macadamia and maple tartletsPastry:
Pastry: put the flour, sugar and butter into the food processor. Pulse until mixture forms breadcrumbs. Add the egg yolk and water and process until the mixture comes together. Roll out thinly and line 6 x 11cm individual tartlet cases. Chill for 30 minutes. Preheat oven to 180ºC. Spread nuts out on a baking tray and lightly toast in pre-heated oven, 6-8 minutes. Remove and cool on paper towels. Filling: whisk together the eggs, sugar and syrup. Stir through the butter, zest and nuts. Pour filling into prepared pastry shells and bake for 10min. Reduce oven to 160ºC and bake a further 15-20 minutes or until set. Serve warm or cold. Makes 6 tartlets
Macadamia and date muffins
Spread nuts onto baking tray and roast at 170ºC until golden, about 6-8min. Remove and cool on paper towels. Combine all the liquid ingredients. In a large mixing bowl, sift flour, spices and bi-carbonate of soda, add muesli anddates and mix well. Make a hole in the centre, stir in liquid ingredients with a wooden spoon, mix to combine. Cover with plastic, set aside for 1hr before baking to allow ingredients to soften. Mixture can also be left overnight, covered, in the fridge. Preheat oven to 190ºC. Remove mixture from fridge, stir through nuts. Spoon into greased muffin tins. Bake for 20min or until a skewer comes out clean. Makes 15 med muffins
White chocolate and macadamia brownies
Preheat oven to 180 degrees celsius. Brush a 20cm (base measurement)
square cake pan with the melted butter to grease. Line the base and
sides with non-stick baking paper, allowing it to overhang the sides.
Preheat oven to 120oC. Combine the chopped macadamias and 1/4 cup of the sugar in a food processor and process until finely chopped. In a separate bowl beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining cup of sugar until sugar has dissolved and mixture is stiff. Fold in the macadamia mixture and both gingers. Place teaspoonfuls of mixture on oven trays lined with baking paper, allowing room for spreading. Top with a macadamia, and bake for 40-45 minutes or until dry and crisp but not browned. To make chocolate meringues, substitute 2 teaspoons of cocoa powder for the ginger powder.
Macadamia and orange Christmas cake
Using a triple layer of baking paper and leaving a 5cm collar above tin, line base and side of a round 22c, cake tin. Combine fruit, marmalade, orange oil and rind, Drambuie and macadamias in a bowl and mix well. Cream butter and sugar until light and fluffy, then add eggs one at a time, beating well after each. Add to fruit mixture and mix well, then stir in combined sifted flour and cinnamon and mix well. Spoon mixture into prepared tin and bake at 150oC for 3 1/4 hours, covering with foil if necessary to prevent over browning, or until cooked when tested with a skewer. Pour extra Drambuie over, and wrap cake, still in tin in a clean tea towel. Cool overnight. Keeps refrigerated in an airtight container for up to 1 month.
Macadamia and coffee marzipan
Blend the chopped macadamias, sugars and vanilla in a food processor until well combined. Gradually add enough egg white to bind to a coarse paste. Remove half of the mixture, kneed lightly and press into a 24cm square tin. Add coffee to remaining mixture and process until smooth. Roll out to size of tin and gently ease over top of nuts pressing down gently with hands. Cover with plastic and refrigerate at least 30 minutes before cutting into bite-sized pieces.
Macadamia & fruit florentines
Combine butter, caster sugar and honey in a heavy-based saucepan and stir over low heat until butter melts, sugar dissolves and mixture is well combined, then cool for 15 minutes. Combine remaining ingredients, except chocolate, in a large bowl and mix well, add sugar mixture and stir well to combine. Place an 8.5cm biscuit cutter on a baking-paper lined baking tray, fill with 2 heaped tablespoonfuls of mixture, then using a small spoon, flatten mixture to fill cutter and remove cutter. Repeat on tray 5 more times. Bake at 190oC for 10-12 minutes or until lightly browned, stand on tray for 5 minutes before transferring to a wire rack to cool. Repeat with remaining mixutre. Dip a pastry brush into melted chocolate and brush over base and side of florentines, then using a fork, make a zig zag pattern through chocolate and place on wire rack to set. Biscuits will keep in an airtight container for up to 5 days.
Toss together the macadamias, marshmallows, cherries and coconut and scatter over the base of a lined lamington tin. Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top. Refrigerate until set, then cut into pieces with a hot sharp knife.
Chocolate macadamia biscotti
Combine flour, cocoa, castor sugar and baking powder in a large bowl and mix well. In a separate bowl combine eggs, orange rind and macadamia nuts and mix well. Make a well in the centre of the dry ingredients, pour in the egg mixture and stir to form a dough. Turn dough onto a lightly floured surface and divide in half. Shape halves into logs, place on a greased and floured baking sheet and bake at 200oC for 15 minutes. Remove from oven and when cool enough to handle cut logs into 0.5cm thick slices. Place slices on baking sheets and bake a further 10-15 minutes. Cool on a wire rack then store them in an air tight container.
Sweet macadamia pastry
Flavoured Macadamia Snacks
MACADAMIA SALES THE FIRST CHOICE NATURALLY