Macadamia Ginger Cookies

Macadamias originated in Bauple, Queensland, about an hour's
drive from my home. If yours come from Hawaii, that's because they
were exported from Queensland, where some people call them Bauple nuts.

If you have trouble buying macadamia butter, just process some
raw macadamias in a food processor until they turn into macadamia
butter. If it's too stodgy, add a few drops of water.

1 cup macadamia butter (bought or home-made)
1 cup caster sugar
1 egg, lightly beaten
125g (4oz) ginger preserved in syrup, chopped,
OR crystallized ginger, chopped


Turn on the oven to 170 C (350 F). Put all the ingredients in bowl
and mix well. Dollop heaped teaspoons of the mixture (it will be
sticky) on a greased baking tray. Flatten slightly with a wet fork.

Bake for about 15 minutes until they're light brown. Leave them on
the trays for a couple of minutes then place on racks to cool.

Alternative:
Decorate the cookies with gluten-free chocolate bits, instead of -
or as well as - the ginger. Press the chocolate bits into the hot
cookies straight after taking them out of the oven.