I love getting fun stuff to play with in the mail and recently after a little tête-à-tête on Twitter, with the lovely peeps over at Australian Macadamias a parcel arrived with the most beautiful macadamias and some macadamia meal as well....what to do?? I have been mulling over a few ideas, and watch this space, there are more macadamia treats coming your way...think crusted lamb, think rich cacao nib and macadamia shortbread and of course if you cannot wait that long, go check out the search feature on this website and look up macadamia! You will find heaps to be getting on with.
I did not realise that Australia is the leading producer of macadamia nuts in the world contributing 30% of the global crop, exporting about 70% of its crop to all over the world, but still with its biggest market in Australia. I did know we love our nuts down under...but make sure you check the source of your macadamias when shopping, Aussie grown nuts are definitely superior in taste and quality and the industry has a firm committment to sustainability for the macadamia growers of the future. (Love an Aussie success story don’t you??)
Anyway, these wafers are a bit of a success story as well. Your house will smell divine when they are baking. I used our own raw honey, which definitely has its advantages in flavour...so source the best ingredients you can. Your tastebuds will thank you.
(OH and imagine getting a bag of these for Christmas?? YES please!)
- 170 g honey
- 100 g butter
- 1 tsp vanilla bean paste
- 100 g golden caster sugar
- 2 egg whites
- 75 g Laucke Bakers Flour plain flour BUY
- Handful macadamias, roasted but unsalted
- Chocolate - Callebaut Handful dark chocolate chips or callets BUY
Preheat oven to 160°C (fan forced) and line 4 large flat trays with baking paper. Set aside.
Place honey, butter and vanilla into TM bowl and melt 5 min/50°C/speed 2.
Add sugar, egg whites and flour and blend 5 sec/speed 5. Scrape down any remaining flour from sides of bowl and incorporate using your spatula.
Spread the mixture, dividing between the 4 trays equally and spread to a rectangular shape with spatula. The thinner you make it the better, the more crunchy and the more wafer real estate you have for nuts and chocolate!
Sprinkle generously with chopped macadamias and chocolate.
Cook 20-30 minutes or until dark golden and centre is set. This will vary from oven to oven and you should watch it carefully. It is ready when the centre is set and the colour is as dark as you dare!! Only cook two trays at a time and turn trays half way through if needed.
Cool on trays completely before breaking into pieces.