Skip to main content

Chocolate and Macadamia Cookies






Chocolate and Macadamia Cookies


I used a whole 250 g bar of Whittaker's Macadamia Block (please note that this is milk chocolate). The Whittaker's Macadamia Block is good value, it is full of nuts and you don't need to buy extra for these cookies (macadamia nuts are quite expensive!): with one block we made 30 good sized cookies!



Ingredients:
250 g macadamia chocolate
100 g butter
2 eggs
100 g sugar
200 g self rising flour
1 tsp cocoa
1/2 tsp vanilla paste (ar a few drops of vanilla essence)
icing sugar to roll the cookies in before baking




Melt the chocolate with the butter, then stir in the eggs, sugar, self rising flour, cocoa and vanilla paste (or essence). You will get a very oily dough. Line a 90 cm baking tray (or two 40 cm baking trays) with baking paper. Make little balls with your hands (about the size of a heap teaspoon) and roll them in icing sugar. Place on the baking tray, remembering that during baking they will flatten and take a cookie shape, so leave enough space between each ball (don't look at the photo here, once all the balls were ready we repositioned them a bit more far apart from how they appear in the pic above - those are too close!). Bake at 160°C for 20 minutes, then take them out of the oven and let them cool down on the baking tray: do not touch them until they are cold, even if they smell amazing: they are too soft when hot. They are very rich and chocolatey, so they should last a while...




Photos and Recipes by Alessandra Zecchini ©



Labels

Labels:

Comments

  1. Nuccio GattoMay 19, 2011 at 4:36 PM

    Che piccole golosità...complimenti sembrano buonissimi...ciao.

    ReplyDelete
  2. Priya SureshMay 19, 2011 at 7:36 PM

    Scrumptious and very addictive cookies..

    ReplyDelete
  3. LaMagicaZuccaMay 19, 2011 at 8:55 PM

    Sono passata dal tuo blog per caso... (posso parlare italiano vero???) Complimenti per la qualità delle ricette, delle foto e delle tante idee da cucinare, mi sono aggiunta ai tuoi sostenitori perchè non ti voglio perdere di vista... se ti va passa a trovarmi, sei la benvenuta... a presto

    ReplyDelete
  4. Food Glorious Food!May 20, 2011 at 2:25 AM

    I tried making this earlier and it's perfect! thanks for sharing!

    ReplyDelete
  5. SwathiMay 20, 2011 at 4:05 AM

    Cookies is awesome perfect. I am in for it.

    ReplyDelete
  6. EleonoraMay 20, 2011 at 8:12 AM

    oh!!!!
    colpita e affondata!!
    con questi hai fatto proprio centro!

    ReplyDelete
  7. soph00May 23, 2011 at 3:29 PM

    why are they rolled in icing sugar? what is the point to this?

    ReplyDelete
  8. AlessandraMay 24, 2011 at 10:58 AM

    Thank you for your question soph00.

    They are rolled in icing sugar to keep the oils in, otherwise you would loose them during baking. The final result is a cookie with a crunchy crust and a soft centre. If you are new to baking try to experiment by baking some without the sugar, and some with, and then you will see the difference :-).

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...
5 comments
Read more

Crema Bruciata, or Crème brûlée, with nectarines, plums and cherries

The original recipes comes from my book Sweet As... ,  my own recipe which doesn't require steam baking in the oven and includes nectarine slices. Plum slices and cherries were also added here, and the result was delicious!  In Italy we also call this  crema bruciata , but  crème brûlée  is most commonly used now as it sounds sophisticated :-). To make the crème you will need one egg yolk for each 100ml of cream and 1 tbsp of sugar, for this recipes I used 5 egg yolks (thus 500ml cream and 5 tbsp of sugar) and I filled 8 ramekins, plus I had a little left to fill three miniature ones. Of course if you don't put any fruit on the bottom you will need more crème. It is up to you how much fruit you put in, generally I just line the bottom of the ramekins with 4-5 think slices, this time I think I overdid it (thus the leftover crème) sicne stone fruit season is not long in NZ, and I wanted to use more fruit than crème! Don't use watery fruit and remo...
Post a Comment
Read more