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Home-made Nougat and Macadamia Nut Cookies

copyright vaughan Adams Photography

I found such a cute cookie stamp at the Space store at Gateway this weekend and thought I should try it out on my favorite cookie recipe.

These make lovely  Christmas gifts  if you back a tray and  pile them in a glass jar, or simply tie a bunch together and drop with a friend ‘just because’. Everyone loves something home-made. These literally take 10 minutes to make, store in the fridge for a while, and pop in the oven for about 12 minutes.

The trick with this recipe is to chop the nougat into minuscule pieces – as small as you can get them – about as big as pine-nuts! Another trick is to take a tablespoon of the flour and as you cut the noughat, mix the pieces in the flour to stop them sticking together. Don’t despair if you don’t have the nougat or nuts, leave them out – they are still delicious but then need the icing.

Home-made Nougat and Macadamia nut cookies. (makes about 12 – 15 )

100 ml butter                                                                  2 egg yolks

200 g cake flour                                                              100 g castor sugar

2.5 ml salt                                                                        2.5ml baking powder

2.5 ml vanilla essence                                                   ¼ cup finely chopped Nougat

¼ cup finely chopped Macadamia nuts

Icing:   150 g icing sugar mixed with 2 – 3 teaspoons of boiling water. (Optional)


  1.  Preheat your oven to 180 o C.
  2. Using an electric beater, cream the butter and sugar together until creamy and light.
  3. Beat in the egg yolks and then stir in the nuts, vanilla essence, and the nougat.
  4. Sift the flour, baking powder, and salt together.
  5. Using a large metal spoon, mix the flour mixture into the wet ingredients, combining until it forms a rough dough.
  6. Turn onto a lightly floured surface and mould with your hands into a dough. Try and not over work the mixture; however it must be well combined. Form into a round, cover with cling wrap and allow to rest in the fridge for at least 30 minutes.
  7. Press the ball into a flat round shape and using a floured rolling pin roll gently until about ½ cm thick. If the mixture becomes too sticky you can sprinkle some extra flour onto the surface of the dough in order to roll it out.(I used a cookie stamp so just made golf ball size balls, and pushed down with my stamp to achieve these uneven shapes. If you don’t have a stamp, roll as instructed and use any cookie cut-outs to create your own shapes)
  8. If you feel the dough is getting too warm and soft to work with – pop it back into the fridge for a few minutes to harden slightly.
  9. Once you have cut out all your shapes, place them on a floured tray (sift a thin layer of flour on a baking sheet) and bake in the centre for 8 – 12 minutes. (The home-made ones I made were quite big and thicker, so I left them in for the 12 minutes)
  10. Remove and allow to cool before placing on a cooling rack.
  11. Dust with icing sugar when cool, or ice with a mixture of 150 g icing sugar mixed with  2 – 3 teaspoons of boiling water (add one at a time until you have created a thick white paste). You may colour the icing if you wish with a few drops of your favorite food coloring.


3 Comments Post a comment
  1. what a lovely stamp! I need to start a collection :)

    November 2, 2011
    • Not cheap though! R170 so need to make A LOT OF COOKIES! xx

      November 2, 2011
  2. Vaughan #

    These cookies are no help for the waistline!

    November 3, 2011

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