Tuesday, March 31, 2009

Every Bite

fig & macadamia cookies

These cookies were inspired by some very pretty specimens, waiting in jars at the counter of the Fine Food Store in the Rocks. I go there for lunch quite often, because it’s a nice stroll from my office and I’m in love with their roasted vegetable sandwich. I am often tempted by the incredible variety of gourmet products, and of course the delicious cupcakes and other sweet treats in the glass cabinet. Fig, ginger and macadamia sounded like a delicious combination – so perfect for this cooler autumn weather we’ve been having – that I vowed to try making them myself.

I love the concept of ‘slice and bake’ cookies. They are not only incredibly easy to prepare but can be customised in almost any way you can dream up. They can even be frozen in logs for baking later! I used a recipe I’ve had success with before and simply added chopped dried figs, macadamias and candied ginger. The result is just delicious, with a variety of flavours and textures in every bite – crumbly, crunchy and chewy – and just perfect with a cup of green tea on a cool, rainy afternoon.

Fig, Ginger and Macadamia Cookies
Adapted from Cookies
Makes 48

• 250g unsalted butter, softened
• 1 ¼ cup icing sugar, sifted
• 1 ½ teaspoons vanilla extract
• 2 cups plain flour
• ½ cup rice flour
• 1/3 cup cornflour
• 2 tablespoons milk
• ½ cup dried figs, roughly chopped
• 1/3 cup macadamias, roughly chopped
• 2 tablespoons candied ginger, roughly chopped

1. Beat butter, icing sugar and vanilla extract in a bowl with an electric mixer until light and fluffy. Stir in the sifted flours in two batches, and then add the milk. Beat until just combined.
2. With a wooden spoon stir in figs, macadamias and ginger until evenly distributed.
3. Divide mixture in half. Knead each half on a floured surface until smooth, then roll each half into 25cm long logs. Wrap each log in plastic wrap and refrigerate for about 1 hour.
4. Preheat oven to 160ºC (320ºF). Line two baking trays with non-stick baking paper.
5. Cut the logs into 1cm slices and place about 3cm apart on oven trays. Bake for 20 minutes or until slightly golden. Cool on wire racks.

13 comments:

Christie @ Fig & Cherry said...

Just gorgeous! I've got some wild dried figs that may end up as these :)

Dawn said...

I have yet to bake with rice flour. Hmm, interesting combo here that sounds too good not to try and experiment with. As always, gorgeous photos.

Lisa said...

Christie, this recipe would be perfect for them! Where did you find wild figs? They sound delicious.

Dawn, the combination of rice flour, cornflour and plain flour works well here. It is light but still buttery, and crumbly but still holds together. Thanks :)

Y said...

Looks like the perfect thing to have with a cup of tea, in this miserable weather we're having! :)

Arwen from Hoglet K said...

That's a great combination of flavours. I like the idea of freezing the dough so you can easily make another batch.

allroadsleadtocake said...

These cookies are beautiful! I've never worked with figs before but these look so lovely I might need to get some.

Howard said...

These look great and I love how you described they are crunchy, chewy yet crumbly ... such a great combo!.

I've got this weird love hate relationship with ginger though. I can't stand it in savoury dishes but I love it when it's used in desserts.

Hayley said...

These look beautiful! I love the combinations you have going on, figs are always a nice addition. Thanks for sharing!

Sarena Shasteen said...

These look and sound so good! I have bookmarked this one to make soon!

Lisa said...

Y, I brought a couple to work - one with morning tea and one with afternoon tea.

Arwen, I almost forgot I still had some in my freezer. I might bake that up soon!

Allroadsleadtocake, figs are gorgeous. I love them fresh or dried, and they can be used in so many ways.

Howard, they were seriously good, though completely different from the cookie at the Fine Food Shop. I like ginger but I don't like it to be the only thing I can taste.

Hayley, thanks!

Sarena, I hope you'll give them a go :)

Kasey said...

These cookies looks really delicious. Just discovered your blog--you've got some gorgeous pictures and recipes!

Luce said...

No offence Lisa, but I do not like it when cookies are particularily greasy/sweet and even though I found 250g butter and 1 1/2 cup of icing sugar was a lot, I followed your recipe as I am still dreaming of this Fig/Ginger/macadama nut cookie I had at Sappho's (on Glebe Point Rd in Sydney) once and I wished your cookies could be the same.

They were not the same at all, and I do not like them very much.. While the fig/ginger/macamia nut combination is excellent, I would definitely reduce of half the mount of sugar and butter.

(I am not saying so to despise your recipe - certainly not, I just thought that my comment could be helpful to some people)

Aaron said...

Loved this recipe, and will add it to my "Best macadamia Nut Recipes" blog over at Squidoo! I Used Hawaii macadamia nuts for this recipe. I get mine from www.maunakeagold.com. In my opinion, Hawaii produces the best Mac Nuts!

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