Australian Recipe: Macadamia Nut Crisps

the appetizer:

Though once dominated by British culinary tastes, Australian cuisine is now influenced by a variety of Mediterranean and Asian foods introduced by immigrant cultures. Many people living outside of Australia think of native Bush Tucker when they contemplate Australian food, but Southeast Asian, Greek, Lebanese and Italian influences are now more common.

Macadamia Nut Crisps

Macadamia nuts, a part of Australian bush tucker, are easy to get in supermarkets in the U.S.A.

250 g butter
1/3 cup sugar
1-1/3 cups all purpose flour
1 teaspoon of vanilla essence
1-1/2 cups of dessicated coconut
65 grams ground macadamia nuts

Cream butter and sugar until light and fluffy. Add nut mixture, Add flour, and mix well. Add in essence. Spoon heaped tablespoons onto greased trays, flatten with a fork, and sprinkle lightly with the coconut. Bake at 180 degrees C (350 degrees F, approx.) for 15 mins or until light gold in colour. Remove from oven and cool.

Makes about 20—24. Yummy served with any plain ice cream.

Australia

What to Eat

Bush Tucker

About Bush Tucker
An Aussie Reports on Her Native Bush Tucker by Jacqualine Hollingworth
Colloquialisms & Menu Guide
Bush Tucker Glossary
About Ms. Hollingworth

Recipes

Traditional Australian Recipes

Cookbook Profiles with Recipes

Australian Food: In Celebration of the New Australian Cuisine
by Alan Saunders

Fusions, A New Look at Australian Cooking
by Martin Webb and Richard Whittington

A Taste of Australia: The Bather's Pavilion Cookbook
by Victoria Alexander and Genevieve Harris

Australian Wine

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