It's a cloudy, misty day and I have not been able to capture a nice photo of our macadamia trees. It's the big leafy tree in the background beside the mango tree in the foreground. They can get very big. Hubby planted ours about 21 years ago. To say we have enjoyed a bountiful yield every year would be overstating it. Truth is we have been lucky to get a couple of ice cream container fulls once a year. Perhaps they are not positioned in the best place; not sure why but they really haven't produced as we would have hoped.
As you can imagine we really savour and enjoy the ones we do get and that is okay. This way I suppose we never take them for granted. Usually we simply crack them open and enjoy them whole. They taste so milky and morish. I can't really describe it but they are divine.
I remember one year, my son and I were cracking them open and sharing them while Rosie (woof woof) was eagerly waiting in the wings for any leftovers. Well she got lucky on this occasion and received 6 whole macadamias all to herself. The thing is, she was actually very unlucky. She almost died. She became very ill and after ruling out "almost' all the things she had eaten and all the places she had been we were baffled and very very worried.
My son started scanning the internet for macadamia nut information and came upon a site that said 'do not give your dog macadamia nuts as they can be deadly'. To our horror but also to our relief we realised why she was ill, very ill. She made a full recovery I am happy to say and her macadamia eating days are well and truly over! Aren't they Rosie.
Mostly we eat macadamias raw, but sometimes if there is enough I will also roast them. My choc chip biscuit recipe is the only other way I use them. It is absolutely delish and I hope you enjoy my version of the phenomenally popular 'choc chip cookie'.
Macadamia Choc Chip Bikkies
125gm softened unsalted butter
1/2 cup firmly packed brown sugar
1/2 cup caster sugar
1 large free range egg
1 teaspoon vanilla extract
1 1/4 cups plain flour
1 cup fine oatbran
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
130gm dark choc chips
80gm white choc chips
approx 110gm macadamia nuts, coarsely chopped
Preheat oven to fan forced 160 deg celcius. Grease a large baking tray & line with baking paper.
Cream together the softened butter, sugars & extract till only just combined. Add the egg; beat once again till only just combined. Stir in the flour, oatbran, baking powder & bi carb. Using a strong spatula mix a little; then add the choc chips & the nuts. Mix thoroughly until it is all well incorporated & there are no visible flour spots.
With floured hands & using a teaspoon, roll mixture into even sized balls. Place onto tray spaced apart evenly allowing room to spread. Press down onto each biscuit with a fork dipped in flour. Flatten a little in the centre.
Bake biscuits for approx 12 to 15 minutes. Cool on tray for a few minutes then transfer onto wire rack to cool. Depending on size this batch usually produces about 40 - 45 biscuits. Store in a dry container; preferably not see through because they won't last as long!
Whats this? An uninvited guest has decided to check out my bikkies. Welcome little fellow. I don't think he's going to eat that much!