I’m not really the domesticated type, so baking is often beyond me, but I wanted to share this with you because it’s fun to do new things and get creative, and also because I can’t stop eating Macabella right out of the jar.
Macabella is a spread made from macadamias and Belgian cocoa, and goes great on toast with a cup of tea, though obviously my serving suggestion is a spoon and an open jar. It comes in Velvet (smooth) or Crunch, both are delicious. An Australian brand, you can fin it in your local Sainsbury’s here in the UK retailing at £3.00.
I was sent this deliciousness to try from the company that creates it, and they pointed out that it’s actually great to cook with too! So I headed over to their website and found this simple recipe, which makes delicious chocolate macadamia-filled cookie cups. You can find this recipe and more on their site www.macabella.com, (to go straight to this recipe click HERE). You can also find them on Twitter @MacabellaSpread and Instagram @macabellaspread, or on Facebook HERE.
Macabella Cookie Cups
You can find this and other recipe’s on the site, this one I love because it’s really simple. Added by Kids Want To Have Fun, it’s basically child play.
1 1/2 cups of all plain flour
1/2 tsp of baking soda
1/2 cup of granulated sugar
1/2 cup of butter
1 tsp of honey
Add the flour and baking soda and mix well. Refrigerate dough for 30 – 60 minutes.
Preheat your oven to 180 C. Then grease a muffin tray, so your cooked cookie cups don’t stick. (TIP: I didn’t have a muffin tray, so I used paper muffin cups, and it worked really well.)
These were delicious while fresh and hot from the oven, and were gone in less than 24 hours! I’ll be making them again, since they’re so easy to throw together if people are coming over or if I want to spoil myself.
If you want to see my original post about Macabella and how much I love it, click HERE, and thank you to Macabella for sending me this great product to try out and review. I really can’t stop eating it.