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Chocolate, Mustard and Macademia Cookies
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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.
Makes: Makes about 36
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.
This recipe was first published in March 2004.