Recipes

Honey Macadamia Cookies

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
125 g Butter (melted) ½ cup
42 g Honey 2 tbsp
55 g Caster Sugar ¼ cup
4 g Bicarbonate of Soda ¼ tbsp
50 g Shredded Coconut ½ cup
185 g Laucke Wallaby Flour 1⅛ cups
35 g Macadamias, finely chopped ¼ cup
50 g Demerara Sugar (approximately) ¼ cup

Method

  1. Preheat oven to 180°C.

  2. Beat the butter, honey, castor sugar, and bicarbonate of soda in a mixing bowl until smooth.

  3. Stir in the Laucke Bettong Flour, coconut and nuts.

  4. Roll rounded teaspoons of the dough into balls.

  5. Press one side of the ball into the Demerara sugar and place about 4 cm apart onto prepared baking trays, flatten slightly.

  6. Bake at 180°C for 10 minutes or until golden.

  7. Stand shortbread for approximately 5 minutes before lifting on to wire racks to cool.

  8. Yield approximately 35.

  • Laucke Specialities
  • Yield: Approximately 35
  • Bake: 10 minutes
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