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
Preheat oven to 180°C.
Beat the butter, honey, castor sugar, and bicarbonate of soda in a mixing bowl until smooth.
Stir in the Laucke Bettong Flour, coconut and nuts.
Roll rounded teaspoons of the dough into balls.
Press one side of the ball into the Demerara sugar and place about 4 cm apart onto prepared baking trays, flatten slightly.
Bake at 180°C for 10 minutes or until golden.
Stand shortbread for approximately 5 minutes before lifting on to wire racks to cool.
Yield approximately 35.
