The scent of cookies fresh from the oven is simply intoxicating. It stops people in their tracks as their eyes glaze over and their speech trails off.
“Oh, are you baking cookies?” is uttered with an air of desperate nonchalance, darting glances search for a serving plate or cooling rack.
Cookies don’t require formality, although they are equally at home perched daintily on the edge of a china saucer as clasped in a grubby toddler hand.
They can be delicate and crisp, soft and oozy, rustic and dunk-able. They are full of sweet and spice and everything nice, and a solid repertoire of cookie recipes for any occasion is simply indispensable.
It is with this in mind that I am terribly excited to be a part of Australian Macadamia’s first e-book!
NOVEMBER 2014 UPDATE
It appears the book is no longer available so I’ve added the recipe below.
Thanks for the heads up Vicki C!
Released last week, the e-book is chock full of cookie recipes that are chock full of macadamias and it’s here just in time for holiday baking — how terribly convenient. Even better, it’s free to download right now.
The e-book includes everything from classic soft macadamia cookies to crunchy biscotti and even a gluten free chocolate macadamia treat but I decided for my contribution to go a bit spicy…
Triple ginger for bite, tempered with sweet figs and creamy macadamia nuts. Whole spelt flour — because, spelt. Dairy-free because why not.
Rolled and sliced instead of dropped on the tray which means you can keep half in the fridge and slice a few off whenever the cookie-monster-fit hits.
So where’s the recipe? Well the recipe (plus 9 others) is in the e-book, obviously. So pop over to Australian Macadamias and subscribe to their seasonal newsletter to download the e-book.
NOVEMBER 2014 UPDATE
It appears the book is no longer available so I’ve added the recipe below.
Then go make cookies, immediately.
Did you know:
- Macadamias first evolved on the north-east coast of Australia over 60,000 years ago.
- Australia is not only the birthplace of macadamias, it now leads the world in macadamia production.
- Macadamias are rich in heart-friendly monounsaturated fats, high in thiamine (vitamin B1) and Magnesium, and packed with antioxidants.
Macadamias are amazingly versatile and all at once creamy, buttery and crunchy. I’ve been known to make Aussie Nutella, Vegan Banana Cream Pie, Raw Pie Crust, Granola and even Chocolate Fudge from them. I think it may be time for a savoury option!
For more information check out this lovely Australian Macadamias infographic and don’t forget to grab your copy of the free Australian Macadamias cookie e-book!
Triple Ginger, Fig & Macadamia Cookies
INGREDIENTS
- ½ c semi-solid coconut oil
- ½ c rapadura or raw sugar
- 2 large eggs
- 1 tsp vanilla
- ½ tsp ground ginger
- ½ tsp grated fresh ginger
- 1 Tbsp finely diced candied ginger
- 2 c whole spelt flour
- 1 tsp baking soda
- 1 scant tsp sea salt
- ½ c chopped dried figs
- ½ c roughly chopped raw macadamias
METHOD
Using a large wooden spoon, beat coconut oil and sugar until well combined. Beat in eggs, vanilla and gingers. Stir in remaining ingredients (flour through macadamias) to create a soft dough.
Form dough into a log on a long strip of baking paper. Roll paper around the dough and place in refrigerator for 30 minutes to firm up.
Preheat oven to 180°C and line a baking tray with baking paper.
Use a sharp non-serrated knife to slice log into ½ cm rounds, peel off paper and place cookies a few centimetres apart on the tray.
Bake for 6-7 minutes for soft cookies or 8-9 minutes for firm cookies. Remove from tray immediately and cool on a rack.
COOK’S NOTES
- Dough log can be made in advance, refrigerated for up to a few days, then sliced and baked as needed.
vegetarian // whole grain // soy-free // refined sugar-free
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The development of this recipe was sponsored by Australian Macadamias as part of support for my trip to EDB 2013. Obsession with both cookies and macadamias sponsored by my stomach. Want more? Editorial policy here, go for your life. Then have a cookie.
I just want to pick up all those cookies and shove them in my mouth.. with no shame! They look wonderful
Seriously, anything with macadamias wins me over every time. Oh how I love them!
I’m the same ;D
They look delicious!!
I love macadamias, what scrumptious cookies!
Thanks Laura, make sure to grab a copy of the e-book!
Made them! Yummy! I’ve never even seen a macadamia cookie, so I thought I’d use brazil nuts instead, and I’m pleased with how it worked.
The recipe resonated with me as I needed a way to use up my homemade ‘candied ginger’, or a healthier attempt of it that used some maple syrup and stevia. Not entirely a successful experiment; not something you’d chew on bare, but works ok in goodies.
I just want to ask are they supposed to be on the drier side? Or did they turn out that way for me because I skimped quite a bit on normal sugar, as I usually do.
I’d really love this recipe but the e book will not load. There is an error.
Hi Bernadette – thanks. There’s a note in the middle of the post that I added a while back – “November 2014 UPDATE: It appears the book is no longer available so I’ve added the recipe below.”. Glad you enjoy the published biscuit recipe! One day I’ll re-write the post 😀