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Directions

1. Preheat oven to 375*F (190*C).
2. In a medium bowl, mix together flour, baking soda and salt; set aside.
3. In large mixing bowl, with an electric mixer at medium speed, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla. Gently stir in flour mixture until just combined. Fold in the white chocolate and macadamia nuts.
4. Drop cookies by rounded tablespoonfuls onto a non-stick cookie sheet (or lined with parchment paper) about 1-inch apart.
5. Bake for 9 to 12 minutes or until lightly golden, turning cookie sheet around after 5 minutes to ensure even browning.
6. Transfer cookies to a wire rack and cool completely. Store in airtight container.

Makes about 5 dozen cookies.

Directions

1. Make a custard sauce by stirring together the cream, egg yolks and sugar over medium heat.
2. Continue stirring until just thickened and immediately pour through a strainer to stop cooking.
3. Do not let it boil, or it will curdle.
4. Stir in the remaining ingredients while still warm, then allow to cool thoroughly.
5. Pour into an icecream machine and churn according to the machine instructions until set.
6. Midway through the churning, add the toasted macadamia pieces.

Directions

1. In food processor combine basil, garlic, nuts, parmesan cheese, salt and pepper.
2. Process until smooth.
3. While processor is running slowly add olive oil.
4. Continue to process until smooth.
5. Transfer to bowl and serve.

Directions

Grease and flour a 22cm loaf tin.
Add boiling water to dates, baking soda and margarine in a bowl.
Mix well and leave to cool.
Place egg, brown sugar, and vanilla in a bowl and beat until smooth.
Add to cooled date mixture with macadamia meal and mix well.
Sift flour and baking powder into date mixture. Turn mixture into prepared loaf tin. Bake at 1800C for 45 minutes. Loaf is ready when top springs back to the touch. Leave in tin for 20 minutes before tipping out onto cooling rack.

This loaf is moist and delicious just as it is when fresh although you may want to butter it after a day or so.

Directions

Method: Pastry shells
Place dry ingredients with the cubed butter into a food processor and pulse until mixture is crumbed.
Add the syrup and milk gradually whilst processing at a slow speed until the mixture starts to bind together. Transfer to a plastic bag, or plastic food wrap, and store in refrigerator until needed. After chilling, knead the pastry until pliable, divide into 4 and roll out, one piece at a time to 2-3mm thickness between baking paper sheets. Using a 7mm cutter, make circles and place in greased mini muffin tins. Bake at 175 degrees C for 10 minutes or until light brown.

Method: Filling
Place butter, sugar, honey and cream in a small heavy bottomed pot and heat gently with stirring until sugar has dissolved. Boil for 6-8 minutes. When it forms a soft ball in a glass of cold water it is ready.
Stir in 100g flaked roasted macadamias. Dispense into cooked cooled shells using 2 teaspoons. Store in an airtight container in a cool dark place.
*macadamia flour is finely ground macadamia nut kernel. Mac nut butter would do.
*macadamia flavoured syrup is not a must; it just makes for a more interesting taste.

Directions

Cream margarine, vanilla, peel, sugars and nut butters. With a wooden spoon work in flour salt and soda. Roll heaped teaspoonfuls into small balls with floured hands and place on greased oven trays. Press top of biscuits with a fork, crisscross fashion. Bake in a moderate oven for 12 minutes or until light brown. Cool on tray. Makes 20. Adapted from the Big Book of Beautiful Biscuits

Directions

1. Cut the orange into quarters and process in a food processor with raisins until mixture is well chopped.
2. Beat together butter and sugar until light and creamy.
3. Add the eggs one at a time beating well after each addition, then beat in the vanilla essence.
4. Sift together flour, salt and allspice and gently stir into the creamed mixture.
5. Add the orange, raisins, water and nuts.
6. Turn into well-greased and lined 20cm round cake tin.
7. Cook at 180*C for 50 minutes or until cake skewer inserted comes out clean.
8. Cool in the tin for 30 mins then leave on rack to complete cooling.
9. Serve sprinkled with icing sugar or cream cheese icing and toasted nuts.

Directions

Blend the hot water and macadamias until smooth.
Pass through a fine strainer or sieve.
Keep in a sealed container in the refrigerator.