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    Chocolate, Mustard and Macademia Cookies

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    Chocolate, Mustard and Macademia Cookies

    These sophisticated little cookies are light and delicate. The mustard is barely there, just enough to awaken the taste buds and jolt them into appreciating the chocolate. Try these with a scoop of vanilla ice cream, or as a nibble with coffee.

    • Preparation time: 20 minutes, plus 1 hour chilling time
    • Cooking time: 15 minutes, plus cooling
    • Total time: 35 minutes, plus chilling and cooling 60 minutes 35 minutes

    Makes: Makes about 36


    • 250g plain flour
    • 2 tbsp cocoa powder
    • 1 tsp English mustard powder
    • 50g macadamia nuts, roughly chopped
    • 100g ground almonds
    • 200g butter, softened
    • 50g caster sugar
    • 4 tbsp clear honey
    • 1 medium egg, lightly beaten


    1. Sieve the flour, cocoa and mustard into a bowl and mix with the macadamias and ground almonds. Beat the butter with the sugar and honey until light, pale and fluffy. Beat in the egg, a little at a time. Work in the flour and nut mixture, until you have a ball of soft dough. Wrap in clingfilm and leave to rest for an hour in the fridge to firm up. Meanwhile, preheat the oven to 180°C, gas mark 4.
    2. Halve the dough. On a lightly floured board, roll each piece into a thick cylinder, about 3cm in diameter. Slice each cylinder into disks, about 1cm thick, and transfer to a non-stick baking sheet.
    3. Bake for 10-15 minutes until well browned. Transfer gently to a cooling rack - they will crisp more as they cool.

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    Cook's tips

    Store in an airtight tin, but be aware that the honey attracts moisture, which soon softens the cookies. If this happens, warm them gently in a low oven until they crisp up again.


    Average user rating

    4 stars