110g SR flour

Pinch salt

1/4tsp bicarb soda

120g caster sugar

250g unsalted raw macadamia nuts, whole

200g macadamia nut butter

2tbs treacle

4tbs water

Mix all dry ingredients in large bowl.

Place nut butter, treacle and water in a saucepan and heat gently to soften. Mix well, then stir

into dry ingredients, using your hands to combine. Roll into large balls (an ice cream scoop is

ideal) about 1 1/2tbs in size and place, well spaced, on to baking trays lined with baking paper.

Squash gently to about 6cm in diameter and bake in the centre of a preheated 180C oven for 10

– 15 mins, or until they start to darken very slightly at the edges. Allow to cool before removing

from trays.