Ginger Maple Macadamia Nut Cookies Recipes

GINGER AND MACADAMIA NUT BALLS

Steps:

• Combine biscuits and nuts in bowl.
• Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
• Stir into biscuit mixture.
• Form into balls and then roll in coconut.
• Refrigerate.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

MACADAMIA AND GINGER COOKIES

Steps:

• Preheat oven to 300°.
• Line 2 baking sheets with parchment paper; secure with masking tape.
• Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal.
• Reserve 1 tablespoon flour mixture in food processor; set remaining flour mixture aside.
• Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
• Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form.
• Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind.
• Drop dough by level tablespoons 2 inches apart onto prepared baking sheets.
• Bake at 300° for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.

MACADAMIA & GINGER FINGERS

Steps:

• Preheat oven to 350ºF. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.
• Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined.
• Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan.
• For topping - combine butter, golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth, about 5 minutes. Stir in nuts and finely chopped crystallised ginger.
• Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown, keep an eye on them.
• Cool in pan and then cut into fingers or squares.
• TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.