Australian Gingerbread man with Macadamia buttons

I think this is the best gingerbread ever. It is great for making gingerbread men, cookies, and large slabs for a gingerbread house. Using macadamias to decorate is simple, delicious, healthy and very Australian with the macadamia decorations.

3/4 cup (180ml) honey
1 1/4 cups (220g) sugar
1 1/2 to 2 tablespoons (30ml/1 fl oz) water
4 cups (500g) flour
1 1/2 teaspoon bicarbonate soda (baking soda)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
pinch of (dried ground) cloves, salt and white pepper
100g (31/2 oz) butter, melted

To decorate:
macadamias, currents, choc chips, glace cherries etc

1. In a saucepan on the stove top, heat together the honey, sugar and water, stirring occasionally to dissolve sugars. Allow to cool, slightly.
2. In a large bowl, sift together the flour, soda, and remaining dry ingredients.
3. Stir in the dissolved sugars and mix well. Then stir in the melted butter. Form into a dough and refrigerate until required.
4. Prepare baking trays with baking paper (parchment), and preheat oven to 170 C (370 F).
5. Roll out dough and cut out shapes (gingerbread, Christmas shapes, etc.), arrange on trays and decorate with macadamias, currents, choc chips etc. Bake for 20 minutes or until lightly golden. Remove from oven and cool on racks. Note that longer baking time results in crisper, darker gingerbread and shorter time more softer ones.

Variation: Gingerbread can also be iced.

Paw Paw and Macadamia Slice (Tray Bake)



Paw Paw (Papaya) and Macadamia Slice (Tray Bake)

 Here in Australia, we have an abundance of lovely fresh fruit at Christmas time. Cherries, peaches and other stone fruit from mid and southern states; pineapple, paw paw (papaya) and mangoes from the northern states and territory, and watermelon and other melons. We are spoilt for choice. Our shops are full of the traditional British-style fruit cakes, plum puddings and fruit mince tarts. In this recipe I have combined the flavours of tropical Australia with our native macadamias, in a lighter style fruit slice that hints at our traditional fare.

1 cup Self-raising flour
125g (4 oz) butter, melted
2 eggs
1/2 cup brown sugar
1/2 cup desiccated coconut
1 cup macadamias, chopped
1 cup dried fruit mix (or dried cranberries)
1/2 cup dried paw paw, diced

Icing
1 cup icing sugar (confectioners sugar)
2 to 3 tablespoons boiling water
1/4 cup, dried paw paw, extra
1/4 cup, chopped macadamias, extra

1. Preheat oven to 180 degrees C (350 degrees F). Grease and line a slice tin.
2. Mix all dry ingredients together in a bowl.
3. Pour over melted butter and stir in.
4. Add eggs, and mix until just combined.
5. Press into tin, bake for 15-20 minutes until golden brown.
6. Cool on wire rack.
7. Mix together the icing sugar and water, spread over cake.
8. Scatter over extra paw paw and macadamias, cut into squares or bars to serve.


Paw Paw and Madacamia slice ready to eat

Variations:  This recipe lends itself to many different flavour variations, instead of dried paw paw (papaya) you could use; dried pineapple, apricots, mangoes, ginger or glace cherries, depending on availability and personal preference. Coconut threads could also be used to decorate.

#Recipes #RecipesForChristmas # ChristmasFare #FruitandNutSlice #Macadamias #CookingWithMacadamias #AustralianRecipes #AustralianFlavours #ChristmasDownUnder #AustralianChristmas

Macadamia Fruit and Nut Roll

Macadamia Fruit and Nut Rolls

Fruit and Nut rolls are a special healthy treat anytime. They can be served with coffee and perhaps cheese after dinner, at Christmas time or any other special occasions. They are gluten free. If you want sugar free, omit the sugar, as this recipe doesn't really need it as the fruit has natural sweetness. It can be wrapped and in cling wrap and then baking paper tied with string to make simple gifts. It keeps well in the fridge or freezer.

2 cups pitted prunes
1/2 cup sugar
1/2 cup honey
1/2 cup water
1 cup macadamia nuts, roughly chopped
1/2 cup pistachios
1/2 cup dried cranberries
1 cup desiccated coconut

1. Place prunes, sugar, honey and water in a large saucepan and bring to the boil. Cook over a medium heat, stirring constantly, until the mixture thickens and the water is absorbed. Continue for 10 minutes until it becomes a firm paste-like consistency.
2. Remove from heat and mix in the nuts and cranberries. Allow to cool.
3. Divide mixture into 2 or 3 portions, then shape each into a log shape. Sprinkle coconut over baking paper and roll log to coat. Roll up in the baking paper and refrigerate until firm. 4. Slice to serve.

Variations: Try almonds and apricots, walnuts and dried figs, in place of pistachios and dried cranberries, or any other dried fruit and nuts you like.

Cheese platter featuring Macadamias

 

Just add some macadamias to your next cheese platter. Arrange your selection of cheeses, crackers, fresh fruit, dried fruit and a sprinkling of Australian Macadamia nuts. Enjoy!

I used Australian cheese and Australian fruit, to keep it as regional and seasonal as possible.

#JustAddMacadamias #CheesePlatter #AustralianCheesePlatter #Macadamias

My macadamia recipe is in "Australia Cooks"

Look what came in the mail today! My recipe is on page 172. It has beef, macadamias, sweet potatoes and chilli in it.
I'm very happy to be included in such a lovely cookbook representing Australian food. Thanks ABC.

Plum Pudding with Macadamias

Here is my home made plum pudding topped with fresh raspberries and macadamias. Macadamias are great to add to Christmas cakes, slices, chocolate treats and sprinkle over cheesecakes to add a little native Australian specialness to Christmas fare.

Nutella Cheesecake with Macadamias

A quick and easy to make no bake cheesecake. Nutella, cheesecake and macadamias.......... yum! 

Rich and delicious, but not dense and heavy, ideal for a special treat.

Base:

200g (7 oz) chocolate biscuits, crushed (about 20 biscuits, or 1½ cups crushed biscuits)

2 tablespoons butter, melted or a little more

Filling:

500g (1 lb 2 oz) cream cheese

½ cup sugar

150g (5 fl oz) thickened cream, lightly whipped

4 tablespoons Nutella

I cup macadamia nuts, finely chopped

1.       Grease and line a 20cm (8 inch) springform cake tin.

2.       Stir the butter into the crushed chocolate biscuits to combine. Press into the base of the tin, using the bottom of a flat bottomed glass to push the crumbs firmly in place. Refrigerate.

3.       Beat the cream cheese on low for a few minutes or until softened and smooth. Add the sugar and cream gradually until well combined and smooth. Add half of the nuts and stir through. Stir in the Nutella.

4.   Spoon into tin and smooth the top. Sprinkle over the remaining nuts and refrigerate, until serving.

Variation: Also sprinkle grated chocolate over the top of the cheesecake.