Tuesday, March 31, 2009
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
• 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.