These are some recipes containing macadamia nuts.
Macadamia Nut Lemon Slice
Sift the flour into a bowl, add sugar and macadamia nuts, rub in butter, mix in egg yolk and water. Press mixture together with hands. Place on lightly floured surface, knead lightly until smooth. Press half the mixture into base of greased 28cm x 18cm (11in x 7in) tin. Refrigerate remaining pastry while preparing filling. Spread filling over pastry in tin. Coarsely grate refrigerated pastry over top. Bake in moderate oven for 30 minutes. Cool in tin, cut into squares.
Filling
Cream butter and sugar until smooth and fluffy. Add lemon rind, lemon juice and eggs, beat until combined. The mixture looks curdled but this is correct.
Macadamia Nut Cookies
Sift flour, icing sugar and cinnamon into bowl, rub in butter until mixture resembles fine breadcrumbs. Add macadamia nuts and lemon rind, mix well. Add egg yolk; combine ingredients with hand. Turn on to lightly floured surface, knead lightly until smooth. Flatten and shape into biscuits. Place on to lightly greased oven trays, bake in moderate oven 10 to 15 minuets. Place on to wire rack to cool. Melt chocolate over simmering water, dip half of each biscuit in chocolate. Refrigerate until set. Makes about 40.
White Chocolate Macadamia Slice
Preheat oven to 160 degrees C. Line a 30 x 20cm (approx a sponge roll tin) with non-stick baking paper. Melt the white chocolate and butter together in the microwave. Beat the caster sugar, eggs and vanilla essence together. Add the melted chocolate mixture, flour, chopped macadamia nuts and salt. Spoon the mixture in the prepared tin. Bake for 45 to 50 minutes or until the cake is lightly golden soft in the middle. Cool completely in the tin. Ice when cooled. Cut into squares and store in an airtight container.
Icing
Melt the butter and white chocolate melts. Mix together until smooth, then beat in the icing sugar, adding a little milk if required to produce a smooth thick icing consistency.
Lime Orange and Blueberry Cake
Spray 20cm tin, line base and sides. Peel oranges then cut each segment from membrane. Beat butter and sugar until pale, beat in eggs 1 at a time, add zest, fold in flour and baking powder. Add macadamia nuts and lime juice. Fold in blueberries. Spoon into tin. Place orange segments evenly over top. Bake for 1 hour at 180 degrees C. If top colours quickly cover with foil. Once cooked pour over the syrup, leave to cool then remove from tin.
Syrup
Put zest, lime juice and sugar in a pot on low. Dissolve the sugar, do not boil it.