Did you know macadamia nuts are native to Australia? We now export them all around the world as people begin to realise how tasty some of our native foods are.
Ingredients:
250g butter or margarine
1/3 cup castor sugar
60g macadamia nuts
1 2/3 cups plain flour
1/2 cup desiccated coconut
Method:
Cream the butter and sugar until light and fluffy.
Grind the macadamia nuts in a food processor or blender until the nuts resemble coarse breadcrumbs and mix in the creamed butter and sugar mixture. Add the flour and mix well.
Spoon heaped tablespoons of the mixture onto a lightly greased baking tray or biscuit tray.
Flatten slightly with a fork and sprinkle each biscuit with coconut.
Bake in a moderate oven (180 degrees C) for 15 mins or until golden brown.
Allow biscuits to stand on trays for about 5 mins before removing onto a wire rack to completely cool.
Makes about 25.