Macadamia Pecan Nut Chews

Macadamia Pecan Nut Chews

This recipe was emailed to me from my mum who is reading the 'Chocolate Chip Cookie Murders' by Joanne Fluke, which has biscuit and other sweet recipes scattered through out her books.    I have altered the recipe slightly by adding white spelt flour in but normal white flour can be used.  Stone ground unbleached organic is of course the best if using white wheat flour.

These cookies have a caramel, nutty flavour with a crisp base and slightly chewy spongy top.  Great to serve with coffee or to compliment a dessert.  Or make a batch for crew afternoon tea.

Macadamia Pecan Nut Chews

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius or 4 -5 gas mark 

Ingredients

225g butter

3 cups brown sugar (I used the rapadura sugar for extra nutrition)

4 eggs beaten

1 teaspoon of salt (Himalayan salt if you have)

1 teaspoon of baking soda

3 teaspoons natural vanilla essence

2 cups chopped macadamia and pecan nuts

4 cups flour, white spelt or white stone ground flour or normal white plain flour

Method

Melt butter, add the sugar and mix well and cool.

Add the beaten eggs and mix until well combined.

Add the salt, baking soda, vanilla essence and chopped nuts, mix well.

Add the sieved flour and mix well until the flour is thoroughly combined with the above mixture.

At this stage you may have to place mixture into fridge or freezer to become more solid so easier to roll.

Form dough into walnut sized balls with fingers and place on a greased sheet or onto baking paper on a cookie baking tray.  Press down with a fork or spatula.

Bake at 180 degrees Celsius or 4 -5 gas mark or 350 Fahrenheit.   For 10 -12 minutes or until golden brown.  Cool on sheet for 1 minute then transfer to a rack to finish cooling.

This recipe makes 8 - 10 dozen but can be easily halved.  Baked cookies freeze well for 1 month.  Can freeze dough as well, by rolling into a cylinder and placing baking paper around the cylinder, freeze. When wanting to use half defrost, unroll and slice half frozen cookie dough into 1 1/2 cm cookies slices.  Bake as above.

NOTE:  Check out about rapadura sugar under 'baking glossary' at www.superyachtcuisine.com