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Macadamia and stem ginger cookies
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The combination of the two sugars makes these delicious biscuits crisp on the outside with a slightly chewy middle. The macadamia nuts add a rich flavour and texture and the ginger brings an exotic bite.


Macadamia and stem ginger cookies


Preheat the oven to 180⁰C/350⁰F. Line two baking trays with baking parchment.

In a large bowl, cream the butter, sugars and egg until soft and creamy. Add the flour, baking powder, ground ginger, nuts, chopped stem ginger and the syrup and mix all the ingredients together.

Drop heaped teaspoonfuls of half the mixture onto the baking trays and bake for 12-15 minutes until golden round the edges. Cool for a couple of minutes on the tray, then lift off with a palette knife and cool completely on a wire rack. Repeat with the remaining mixture. Once cool, store in an airtight tin for up to five days.








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