One of my favourite cookbooks is ‘Teapots & Tractors – Fresh Farm Food” by Margaret Charlesworth with illustrations by Rachael Flynn. I love to flick through this book and read the recipes and the quotes and dream of life in the country. Rachael Flynn does lovely drawings of farm life, domestic life and food. There is a chapter for each season and some thoughtful prose paying homage to such things as a ‘Country Christmas’ and ‘The Kitchen Table’. It makes my domestic heart flutter.
You can buy the cookbook directly from the Red Tractor website. My mother-in-law found it somewhere for sale up in Millaa Millaa in Far North Queensland, near their farm, which makes me think you can find it all over Australia.
This recipe has 3 of my favourite ingredients – coconut, chocolate and macadamia nuts. My children have a nasty, nasty habit of picking out the macadamia nuts and throwing them on the floor. So I have worked out a solution around this problem. I make a batch of dough minus the macadamias and roll half the dough in to cookies. Then add 1/2 a cup of macadamias and continue rolling. Then there are children’s cookies and special mummy’s cookies! Everyone is happy!
macadamia choc-chip biscuits
(from Margaret Charlesworth’s ‘Teapots & Tractors: Farm Fresh Food’)
250g butter, softened
1 cup caster sugar
2 teaspoons vanilla extract
1 1/2 cups self-raising flour
1/2 cup plain flour
3/4 cup coconut
200g chocolate, roughly chopped (I like to use milk chocolate and white chocolate)
1 cup macadamia or pecan nuts, chopped
Preheat oven to 180 degrees C. Beat butter, sugar and vanilla until light and fluffy. Add egg and beat well. Fold in flours, coconut, chocolate and nuts. Roll large tablespoons of mixture into balls and place on lined baking trays. Bake for 12 – 15 minutes.