Guilt-less Desserts & Treats for your Family
We are a pork family. Whenever I ask the boys what they want for dinner it is inevitably a pig based dish. This may be because I was addicted to crackle (and cookie dough) during both my pregnancies. I know they say babies who listen to classical music while in the womb are smarter; perhaps babies whose diets consist predominately of pig fat and unbaked dough are smarter too if it leads to a life long love of crackle and cookies! (or alternatively obese and with high cholesterol!)
I have been cooking both pork belly and pork roasts upside down at 180C for the first hour, then flipping them over and upping the temperature to 200C for the second hour. This results in more of the fat being rendered out of the pork and a healthier, less fatty meal for my family.
“What about the crackle?” I hear you cry…don’t worry it still turns out crisp and crunchy. The trick to perfect crackling is the preparation. Make sure the fat is scored then pour boiling water over it and watch the magic! Rub the scored fat with a cut lemon, smear with oil then sprinkle with salt. Crunchy crackle is only hours away! NB, sometimes I have to do the oil and salt again when the roast it turned right side up.
So that’s the crackle taken care of…now to address the boys inutero caused cookie dough addiction! These Chocolate Macadamia Cookies use the ridiculously tasty Chocolate Macadamia Spread. They taste just as good, and yes the dough is as addictive as crackling.
Macadamias are like the John Travolta of the nut family; they’re smooth, they’re pasty white and they’re crazy nutty. Because of their softness they make a great base for nut butters.
These Chocolate Macadamia Cookies are so simple to make and so easy to devour. Nut Butter cookies are the easiest thing in the world to make and no one will ever know that you only spent 5 minutes making them.
The recipe for Chocolate Macadamia Cookies requires 1 cup of Chocolate Macadamia Spread, so it’s lucky that the spread recipe makes 1 1/2 cups. Why lucky? Because when I made these the other day I had to make a whole new batch of Chocolate Macadamia Spread because I had eaten it all. You might need to do that as there should be 1/2 cup left… But not for long!
- 1 Cup Chocolate Macadamia Spread at room temperature (see recipe below)
- 1 Egg
- 1 teaspoon Bicarb Soda
- Makes 1 1/2 Cups
- 2 Cups raw Macadamia Nuts
- 1/3 Cup Cocoa
- 2 Tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- Preheat the oven to 175C/350F.
- Line and grease 2 baking trays.
- Place all the ingredients in a mixing bowl and stir until combined.
- Place spoonfuls of cookie dough on the baking trays and flatten slightly into circles using a spoon.
- Place 6 cookies on each tray (the recipe makes 12 cookies) as the cookies will spread slightly.
- Bake (1 tray at a time) for 10 minutes.
- Allow the cookies to cool on the tray before serving.
- Place the macadamias in a blender and process until a smooth paste (this won't take too long as macadamias are a soft nut).
- Add the remaining ingredients and blend until smooth and well combined.
- If your spread is too thick (mine didn't need any) add the milk 1 tablespoon at a time until thje desired consistency is reached.
- Store in an air tight container.