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For all of these recipes, make sure that sure that you use kernels that have been dried to the point where they are crisp and crunchy. If you have bought the kernels in a packet they should be ready for cooking, but if you have dried and/or cracked them yourself they may need further drying.
Roasting raw kernels at home is easy. Spread nuts one layer thick on an oven tray. Bake (preferably in a fan forced oven) at 125C to 150C and watch carefully because they are very easy to burn. Remove them as soon as they start to colour (about 15 to 30 mins).
To salt the roasted kernel place 500g in a bowl. Add a teaspoon of macadamia oil or canola oil and stir gently until there is an even coating. Then add a level teaspoon of salt and stir gently until evenly coated.
60g butter
1/3 cup brown sugar
2 tablespoons sifted flour
1/3 cup macadamias
1/3 cup glace red cherry and peel
Mix butter and sugar then add the flour and stir. Mix in the macadamias, cherries, and peel. Place teaspoonfuls of the mixture on a greased tray and bake in moderate oven for four minutes. Remove them, push into desired shape with a knife, and allow to cool. When firm, melt some cooking chocolate and spread on one side of the biscuits or dip them in half way. Cool in fridge until chocolate sets. Store in an air tight container.
175g flour
100g butter
100g castor sugar
100g grated macadamias (use a Mouli cheese grater)
pinch of salt
Mix butter, sugar, ground macadamias and salt (do not cream). Then mix in flour a little at a time. Put mixture in greased shallow tin. Brush with egg yoke on top and bake slowly at 180C for 20-30 minutes.
2 cups flour
2 cups brown sugar
2 teaspoons baking powder
100g butter
Crumble all that well then add
1 teaspoon soda dissolved in 1 small cup of milk
1 teaspoon powdered ginger
Pour on top of crumbs and mix. Fill into greased tin and top with macadamia pieces. Place in a moderate oven for one hour and allow to stand five minutes before turning out.
2 egg whites
500g macadamia wholes or halves
1/2 cup sugar
1 teaspoon cinnamon
pinch nutmeg
Beat egg whites and coat the macadamias with them. Mix the sugar and spices, place them and the coated macadamias in a paper bag and shake (250g at a time). Place the nuts on a lightly greased, foil covered oven tray. Bake at 125C until the nuts turn golden. Allow to cool. Store in an air tight container.
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