Macadamia And Ginger Cookies Recipes

DOUBLE GINGER COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
• In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
• In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
• Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
• Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.

GINGER & MAPLE MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts., Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.

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.

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 AND GINGER SHORTBREAD

Steps:

• Preheat oven to 130C (fan forced).
• Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
• Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
• Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
• With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect.
• Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
• Cook for 35 minutes, or until firm and pale golden.
• Cool on tray, dust with icing sugar and then cut into wedges.

MACADAMIA AND GINGER ANZAC BISCUITS (COOKIES)

Steps:

• Preheat oven to 180°C (350°F, Gas 4). Grease baking trays and line with baking paper.
• In a medium saucepan combine butter and golden syrup. Place over a low heat and stir until blended and smooth. Remove from heat.
• Combine bicarb soda and boiling water then stir into mixture. Add and combine remaining ingredients.
• Form level tablespoons of mixture into balls and place on oven trays. Space about 5cm apart and flatten slightly. Bake about 15 minutes; until golden. Biscuits will harden upon cooling. Cool on trays.

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

MACADAMIA GINGER CRUNCH DROPS

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• Sift flour, baking soda, salt and nutmeg in bowl.
• In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
• Fold in the flour and mix to moisten. Before completely combined fold in the macadamia nuts and ginger.
• Drop cookies in generous tablespoons about 2 inches apart.
• Bake 14 minutes until edges begin to brown.
• Cool and eat!