Macadamia Christmas Cookies

Macadamia Christmas Cookies

Macadamia Christmas Cookies

Makes 16-18

125g unsalted butter, softened
2/3 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
300g plain flour
1 teaspoon baking powder
200g white chocolate, roughly chopped
1 cup macadamias, roasted
1/2 cup dried craisins
8 strawberries, hulled and finely chopped
1 cup blueberries

Preheat the oven to 175°C, fan-forced.
Using an electric beater, beat the butter and brown sugar in a large bowl until thick and creamy. Add egg and vanilla extract and continue to beat until combined.
Fold through the flour and baking powder, then add the white chocolate, macadamias, craisins and berries to form a chunky mixture.
Place 1 heaped tablespoonful of the mixture onto the prepared baking trays and gently press down to flatten slightly. Bake in the oven for 20-25 minutes or until golden brown. Remove from the oven and set aside to cool completely.
Note: these cookies are best eaten on the day as they soften as each day goes by because of the fresh berries. They still taste great but just a bit more cake like.

Celebrate The Festive Season With Magical Homegrown Macadamias

Home cooks, food lovers and party-goers across the nation are being encouraged to fly the flag and embrace local produce like delectable macadamias to create festive menus with a unique Australian flare this summer.

CEO of Australian Macadamias, Jolyon Burnett, said that while everyone has their own Christmas and holiday traditions, use of Aussie flavours and ingredients when entertaining is the perfect way to inject new life into seasonal celebrations while supporting vital local industries.

'The festive season is a time when friends, families and communities all come together to celebrate not just Christmas and the end of the year, but the beauty of the Australian summer – the weather, our stunning beaches and the amazing array of local produce.

'Macadamias were born in Australia and we believe they should be part of the family at Christmas. Not only are they a delicious bite-sized snack direct from their natural home, they also add a wonderful creamy taste and textural crunch to our favourite sweet and savoury festive season foods," Mr Burnett said.

A handful of homegrown macadamias a day is an essential part of a healthy diet, offering the highest amount of good fats of any nut.

'An entire menu can be built around seasonal local produce including our Aussie nut, which teams beautifully with seafood, lamb and ham along with a variety of dessert. For example, snacks can include Christmas-spiced macadamias or cookies and a macadamia-encrusted ham glaze can be complemented by a green paw paw and macadamia salad for the main course. For something sweet, try a mango and macadamia dessert to round out the feast.

'There are obviously any number of variations to that theme which can use the world's finest nut to give a festive menu some real local flavour."

Predominantly grown in the Northern Rivers region of New South Wales and up the Queensland coast, with smaller plantings in Western Australia, macadamias are the only native plant to be developed and traded as a commercial food product. Around 40,000 tonnes are produced annually by 750 growers.

Australia is the world leader in research, marketing and development, and is also the largest producer and exporter, delivering macadamias to more than 40 countries worldwide, generating between $120 and $130 million worth of export revenue annually.

Macadamias are best stored in an airtight container in the fridge to preserve their freshness.