Nutty About Nuts, Sweet On Cookies and Slice...

Date Posted:16 November 2010 

"In August this year, Morish sponsored Farm Weekly’s RIPE Magazine NutRipe Recipe Competition, where WA readers were asked to send in their favourite mastered recipes of anything sweet, and nutty!

A parade of tempting homemade treats made their way to the offices – we’re not sure how they managed to judge them! The winner from Neergabby, WA, received a Morish Premium Cabin Carry Bag full of great Morish treats!
Here at the Morish kitchen, we LOVE experimenting with new great-tasting recipes, so we’ve chosen our two favourites from the competition to share with you. We went nutty over this Macadamia Shortbread made by Kym from Neergabby, and the Macadamia Slice by Pam in Corrigin. Our Morish Raw Macadamia would be perfect to use in both these delicious recipes!

Macadamia Shortbread

Makes 24

115g (3/4cup) plain flour
70g (1/2 cup) cornflour
60g (1/2 cup) finely chopped Morish Raw Macadamia nuts
125g butter, cubed, at room temperature
80g (1/2 cup) icing sugar, sifted
1tsp vanilla essence
50g dark chocolate, chopped
Preheat oven to 160C. Line two baking trays with non-stick paper.
Use electric beater to beat butter, sugar and vanilla essence in a bowl until pale and creamy.
Sift flour and cornflour together in a medium bowl. Add to butter mixture with macadamia nuts and use wooden spoon to mix until just combined into a soft dough.
With lightly floured hands, roll teaspoonfuls of dough into 4cm logs. Place about 4cm apart on lined baking trays.
Bake for 20 mins or until light golden and cooked through, swapping trays half-way through cooking.
Remove from oven and cool on baking trays.
Place chocolate in small heatproof bowl over saucepan of simmering water, stirring until melted and smooth.
Drizzle melted chocolate over cooled biscuits.

Macadamia Slice

250g Granita biscuits
100g melted butter
1/3 cup glace ginger
1/4 cup sesame seeds
395ml condensed milk
1/3 cup coconut
1 cup Morish Raw Macadamia nuts
250g dark chocolate
Preheat oven to 160C.
Crush Granita biscuits finely. Add to melted butter. Press into greased and lined 7 x 11cm tin.
Sprinkle with finely chopped glace ginger and sesame seeds. Pour over tin of condensed milk.
Press finely chopped macadamia nuts and coconut into condensed milk.
Bake for 35 mins or until it bubbles and browns. Remove from oven and cool.
Melt chocolate and pour over top of slice. Cool. Cut into slices.

We think these fantastic sweet treats are very... What's the word? Morish!