These heavenly macadamia treats feel a little bit indulgent and a every bit delicious. They are super easy to make and come together quickly (20 minutes of the total time below, is just the dough resting in the fridge!) These cookies are almost shortbread texture, but are slightly softer and less crumbly. The macadamias are the heroes in this recipe, with just a slight hint of citrus on a butter cookie base.
I like to enjoy these with a cup of tea or hot cacao, preferably in a child-free moment of blissful silence. To me, these taste like Queensland. Macadamias seemed like both a staple and a luxury growing up, we even had a specific macadamia nut cracker. They never made it into a recipe, we ate them fresh. I developed this recipe while craving home as well as an indulgent morning tea treat. Despite generally being quite expensive, this recipe only calls for half a cup of macadamia’s – pretty good bang for macadamia buck.
I currently have access to an oven while we are in covid-hibernation. It is not fan-forced, so keep this in mind if you use a fan-forced oven as your cooking time will be less. Begin checking your cookies from 14 minutes and take them out when they just begin turning golden brown. They should be just cooked through, but try not to overcook as they will become dry and overly crumbly.
I love having the opportunity to bake again while we are in a house. When we are back on the road, I think I will need to find a way to recreate these on the stove. Stovetop baking is actually pretty fun. I’ll report back if I have success with this!
Let me know in the comments below if you made these. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s
Heavenly orange and macadamia cookies
Ingredients
- 1½ C plain flour
- 1 tsp baking soda
- ½ C brown sugar
- 1 tsp vanilla essence
- 2 tbsp coconut oil - softened
- 2 tbsp vegan butter - softened
- 1 tsp lemon rind - grated
- 2 tbsp orange juice - fresh squeezed
- ½ C macadamias - roughly chopped
Instructions
- Preheat the oven to 180 C and line a cookie sheet. In a mixing bowl, combine the flour and baking soda.
- In a separate bowl, cream the coconut oil, butter, sugar and vanilla. You could use electric beaters, but I find that a vigorous stir or whisk works fine in this case.
- Stir in the lemon rind and orange juice.
- Make a well in the centre of the flour and pour in the wet mixture. Carefully combine with a spoon and once well incorporated, form a soft dough using your hands. Fold through the macadamias.
- Cover and refrigerate the dough for 20 minutes.
- Remove the dough from the fridge and, using your hands, divide into 8 balls (or more if you choose to make smaller cookies - see notes.) Form each ball into a 1cm thick disk and place onto a line baking tray. Use a fork to press a pattern into the top of each cookie.
- Cook in the oven for 18 minutes until just starting to turn golden brown. Remove and let cool before enjoying.
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