125g unsalted butter
125g light brown sugar
125g [1 cup] coarsely chopped macadamia nuts
4 teaspoons coffee & chicory essence
150g [1 1/4 cups] self raising flour
1/4 teaspoon ground ginger
Preheat oven to 180 degrees C, [350 degrees F]
Beat unsalted butter, sugar, coffee & chicory essence until light creamy texture.
Add sifted flour & ginger until thoroughly combined.
Place 2 tablespoon balls onto bakers paper 5cm apart & cookie shape.
Bake 15 mins or lightly golden brown.
Cool rack tray until cookies are firm, then transfer individually with palette knife to cool completely.
[Alternative to using butter #] 1/2 cup vegetable oil used in place of butter is a dairy free and low fat alternative macadamia nut cookie. I use oil frequently to substitute butter. I love it. Try it for yourself.