Macadamia Slice Recipes

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

Steps:

• Line base and sides of a shallow cake tin with foil, extending over 2 sides.
• Brush foil with melted butter.
• Place the crushed biscuits, coconut, cocoa and macadamia nuts into a mixing bowl.
• Make a well in the centre and add condensed milk and melted butter.
• Stir until well combined.
• Pour mixture into prepared tin and press in firmly.
• Use the back of a metal spoon to smoothen the surface.
• Refrigerate the mixture for 1 hour.
• Place chocolate melts in a small heatproof bowl.
• Stand the bowl of chocolate melts over a pan of simmering water, stir until chocolate has melted and the mixture is smooth.
• Cool slightly.
• Drizzle or pipe the chocolate in a lattice pattern over the slice.
• Leave to set at room temperature.
• Using foil to the base from the tin and gently peel off the foil.
• Cut the slice into 60 small squares.
• Store the Macadamia Slices in an air-tight container in a cool, dark place or in the refrigerator if the weather is hot.
• These can be stored for up to 2 weeks.