• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 6 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 150g butter
  • Pinch of salt
  • 115g castor sugar
  • Grated zest or rind of 1 lemon
  • 1/2 tbsp lemon juice
  • 1/4 tsp vanilla essence
  • 30g almond nibs
  • 30g macadamia nuts, coarsely
  • 225g self-raising flour, sifted


  1. Beat sugar, salt and butter until pale and fluffy using an electric mixer. Add vanilla essence, lemon juice and lemon rind.
  2. Sift in the flour to mix. Add in the almond nibs and macadamia nuts. Mix well to blend.
  3. Drop a teaspoonful of the dough on to a greased baking tray. Space the dough well apart and press down lightly with a fork. Bake in preheated oven at 170°C for 12-15 minutes or until golden. Let the cookies firm up for a minute or two then lift them up carefully on to a wire rack to cool. Store in an airtight container.

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