Macadamia Nut Butter, Orange and Chocolate Cookies
Nonie Dwyer of Nonie’s Food
Makes 24
Ingredients:
115g rice flour
115g ground blanched almonds
50g cornflour
1 tsp baking powder
Pinch of salt – try Olsson’s Sea Salt
125g nuttelex
180g coconut sugar
zest of 1 orange (2 tsp) – try Prickle Hill Produce
1 large egg, lightly beaten – try Farmer Rod’s Free Range
100g macadamia nut butter – try Hand ‘N’ Hoe Organic Macadamias
2 tsp vanilla extract
Method:
- Weigh out the rice flour, ground almonds, cornflour, baking powder and salt into a bowl and set
aside. - Place the nuttelex, coconut sugar and orange zest in the bowl of an electric mixer fitted with the
‘K’ attachment and beat on medium speed until lightened, about 2 minutes. - Crack the egg into a jug and beat lightly with a fork just to break it up.
- Reduce the speed of the mixer to low and add the egg, a little at a time, beating between each addition.
- Remove bowl from the mixer, add the macadamia nut butter and vanilla extract and fold in with a spatula or metal spoon.
- Add dry ingredients in 2 batches, folding carefully.
- Add the chopped chocolate and mix until just combined.
- Cover the bowl with cling film, pressing so it is in contact with the surface of the dough, and refrigerate overnight, or at least for 1 hour for the flavours to develop and the temperature to stabilise.
- When ready to bake, remove the bowl from the fridge and allow to stand at room temperature for
about 15 minutes, just to soften slightly. - In the meantime, preheat the oven to 200C (180C fanforced), and line two oven trays with baking paper. Using a medium-sized ice-cream scoop or dessertspoon, scrape the dough to form balls (roughly 40g) and place on the trays roughly 5cm apart.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
- Remove from oven and allow to cool for a few minutes until just firm enough to handle, then transfer to a wire rack or alternatively, just place baking tray straight from the oven onto the wire rack. This will help it cool faster and saves moving the cookies when they may still be fragile (gf baked goods can be extra fragile).
They are best eaten warm, when the chocolate is still soft and gooey, but if you have some self-control they will keep in an airtight container for 3 days.
This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.
Recipe from Nonie Dwyer’s live demonstration at the Carriageworks Farmers Market, Sat 15 Feb 2020.
All ingredients available at the Carriageworks Farmers Market every Saturday.