These giant chocolate macadamia nut cookies fall somewhere between a tart and a biscuit. They’re filled with luscious chocolate macadamia spread. Ideal for picnics, lunch boxes, dessert and afternoon tea.
Ladies and gentlemen, I give you my answer to the Big Mac, a recipe for some dangerously moreish giant chocolate macadamia nut cookies. Strewth!
You know you’re onto a good thing when you open a jar, dip your spoon in and nearly swoon with delight when spoon meets tongue. The difficulty comes in stopping at just one spoonful. I’ve been working on a recipe using Macabella and I’ve been finding it difficult to restrain myself from trying just a little bit more. So what is Macabella? Read on.
What is Macabella?
All you Nuttella fans out there are just going to love this. Macabella is a unique and luscious chocolate spread from Australia. It’s made with buttery macadamia nuts and Belgian chocolate and comes in two varieties: Velvet and Crunchy. It recently won Australia’s 2016 Product of the Year in the Spreads category and I can see why.
The nuts make up nearly 20% of the mix, which is significantly higher than other similar spreads. The ingredients are also sustainably sourced, which always gets extra brownie points from me. But no worries fellow Brits! There’s no need to trek over to Australia, although that would be nice; it’s now available over here in the UK and is stocked by Sainsbury’s with an RRP of £3 a jar.
Giant Chocolate Macadamia Nut Cookies
These giant chocolate macadamia nut cookies fall somewhere between a tart and a biscuit. A layer of crumbly sweet pastry made with crunchy Macabella is filled with luscious velvet Macabella and then covered with another layer of pastry and topped with macadamia nuts. The pastry is crumbly rather than crisp and isn’t too sweet, so there’s a nice contrast between it and the smooth sweet Macabella.
They would make an excellent dessert served warm with a little crème fraîche. However, they work very nicely as a snack, although one is best shared in this instance. Though I say it myself, my Big Mac knocks spots off the better known version. Try it and see if you agree.
Other Tin and Thyme Chocolate Nut Butter Recipes You Might Like
- Banana, chocolate and peanut butter cake
- Caramelised banana, coconut, chocolate and peanut butter cake
- Chocolate peanut butter crispies
- Chocolate peanut butter cups
- Coffee brownies with almond nut butter
- Healthier brownies with cashew nut butter
- Peanut butter blondies
- Peanut butter chocolate chip cookies
Keep in Touch
If you make these giant chocolate macadamia nut cookies, I’d love to hear about it in the comments below or via social media. A photo is always good too. If you’d like even more nut butter ideas, do take a look at my Nut Butter Recipe board on Pinterest.
Giant Chocolate Macadamia Nut Cookies. PIN IT.
Giant Chocolate Macadamia Nut Cookies – The Recipe
Giant Chocolate Macadamia Nut Cookies
- 75 g spelt flour
- 75 g plain flour
- ½ tsp baking powder
- 40 g golden caster sugar I used golden caster vanilla sugar
- 40 g unsalted butter
- 60 g crunchy macabella (macadamia nut chocolate spread) or other nutty chocolate spread
- 1 large egg I used a duck egg
- 4 tbsp velvet macabella (macadama nut chocolate spread) or other nutty chocolate spread
- 1 tsp milk
- 25 g macadamia nuts
- Place the dry ingredients into a large bowl and cut in the butter. Rub between fingers until the mixture resembles breadcrumbs. Alternatively pulse in a food processor.
- Mix in the crunchy macabella, first with a knife, then with your fingers. Or just add to the food processor and pulse a bit more.
- Break in the egg and stir with a flat bladed knife until everything forms into a ball. If the mixture is too dry add a tsp of water. Again, you can use a food processor for this.
- Bring the pastry together with your hands, then cover and leave to rest in the fridge for half an hour or so.
- Flour a board and roll the pastry out to about 6mm in thickness. Using the top of a 10cm tart tin, cut out 4 circles and put these aside.
- Cut 4 slightly larger circles to fit 4 tins, re-rolling as necessary.
- Line the tins with the large circles, pressing them well in.
- Spread 1 tbsp of velvet macabella over the base then top with the smaller pastry circles, pinching the edges to seal.
- Brush with the milk, then gently press the macadamia nuts into the pastry, just enough so they won't fall off.
- Bake in the middle of the oven at 180℃ (350℉, Gas 4) for 20 minutes or until golden.
We Should Cocoa
These giant chocolate macadamia nut cookies are my contribution to this month’s We Should Cocoa. You have until the 28th of the month if you’d like to join in.
Post commissioned by Buderim. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands that help to keep Tin and Thyme blithe and blogging.