Kangaroo nuts

These moreish cookies are chewy, nutty, coconutty, salty and sweet — what’s not to love (apart from the name of the recipe!). Take a few of these snacks in a pouch with you and have them with coffee for an awesome treat.

INGREDIENTS

125g unsalted butter, softened

100g caster sugar

2 tablespoons milk

185g plain flour

pinch salt

200g macadamia nuts, coarsely chopped

60g sultanas

150g dark chocolate, coarsely chopped

45g desiccated coconut

METHOD

Preheat the oven to 180ºC. Grease and line a large baking tray with baking paper.

Beat the butter and sugar in a large bowl using an electric mixer on high speed until light and pale. Turn the speed to low, add the milk, then gradually add the flour then salt. Beat until the mixture comes together and forms a moist but firm dough. Add a little more milk if necessary. Add the macadamias and sultanas and mix well.

Using a dessert spoon, scoop spoonfuls of dough onto the tray, 5 cm apart. Bake for 15 minutes or until golden. Transfer the cookies to a wire rack and cool completely.

Melt the chocolate in a heatproof bowl over simmering water (do not let the water touch the base of the bowl). Once all the chocolate has melted, remove from the heat.

Put a wire rack over a tray. Dip a cookie into the chocolate and place on the wire rack. Sprinkle a little coconut over the top. Repeat with the remaining cookies and coconut.

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