Make a batch of these macadamia Christmas cookies and watch them disappear as soon as they hit the table. Filled with yummy Christmas flavours of craisins, berries, white chocolate and crunchy macadamias, the whole family will love this festive cookie recipe.
125g unsalted butter, softened
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
300g plain flour
1 teaspoon baking powder
200g white chocolate, roughly chopped
1 cup macadamias, roasted
1/2 cup dried craisins
8 strawberries, hulled and finely chopped
1 cup blueberries
1. Preheat the oven to 175°C, fan-forced.
2. Using an electric beater, beat the butter and brown sugar in a large bowl until thick and creamy. Add egg and vanilla extract and continue to beat until combined.
3. Fold through the flour and baking powder, then add the white chocolate, macadamias, craisins and berries to form a chunky mixture.
4. Place 1 heaped tablespoonful of the mixture onto the prepared baking trays and gently press down to flatten slightly. Bake in the oven for 20-25 minutes or until golden brown. Remove from the oven and set aside to cool completely.
Note: these cookies are best eaten on the day as they soften as each day goes by because of the fresh berries. They still taste great but just a bit more cake like.
Quick quesadillas make a great weeknight dinner – kids love them as an alternative to pizza. Top with your favourite salsa and serve with salad.
1 zucchini, grated
Handful mushrooms, thinly sliced
1 teaspoon ground cumin
1 spring onions, thinly sliced
1 can black beans, drained and rinsed
125g shredded sharp cheddar cheese
8 small flour tortillas (look for wholemeal tortillas for a healthier choice)
Handful chopped fresh coriander
1. Combine the grated zucchini, sliced mushrooms, cumin, spring onions, black beans and cheese in a bowl and mix. Add salt to taste.
2. Heat a frying pan bigger than the tortillas over medium heat and add a little olive oil. When hot, add one tortilla, spread with 1/4 of the filling, then place another tortilla on top. Press down slightly with a spatula.
3. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes until lightly golden and crispy.
4. Cut into wedges, and top with salsa and serve with a salsa.
What’s your go-to quick weeknight dinner?