Sultana
Chocolate macadamia cookie
- 150 GRAM FLOUR
- 200 GRAM BUTTER, soft
- 175 GRAM ICING SUGAR
- 4 EGGS
- 500 GRAM RAISINS
- 3 TBSP ALMOND PASTE, crumbled
- 8 TBSP ORANGE LIQUOR
- 2 TBSP CACAO
- 100 GRAM SOFT BUTTER
- 75 GRAM SUGAR
- 1 EGG
- 180 GRAM FLOUR
- 50 GRAM MACADAMIA NUTS, chopped
- 2 MARS BARS, cut in small cubes
Mix the flour with 2 tablespoons orange liquor, 1 egg, 100 gram butter, almond paste and almost all raisins (keep 12 behind). Make 24 round cookies out of this batter on a greased oven tray. Put a raisin in the middle of 12 of them. Bake 14 minutes at 180 degrees Celsius. Allow them to cool down. In the mean time, beat the rest of the butter with 2 tablespoons liquor, 25 gram icing sugar and three egg yolks to a cream. Glue two cookies at the time together with the cream, the top one should have a raisin. Mix the remaining icing sugar with the cacao and the remaining liquor. Add some water if needed to form a thin icing and drizzle this on top of the cookies.
Beat the butter with the sugar and the egg for 3 minutes. Stir in the flour first, and then the nuts and the chocolate pieces. Make little heaps with a tea spoon on a greased baking tray and bake the cookies 15 minutes at 175 degrees Celsius.
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