for 12 pieces

50 g	macadamia nuts
2 tbsp	dark sultanas
120 g	fine whole-grain rolled oats
150 g	butter, melted
80 g	coarse cane sugar

50 g	white flour
1	egg
1 tbsp	liquid honey
¼ tsp	salt

How it's done

Roughly chop the nuts and sultanas, mix together in a bowl with the oats, butter and sugar.

Stir in the flour, egg, honey and salt. Using a tablespoon, create 12 dough mounds on two oven trays lined with baking paper, leaving plenty of room between each cookie, flatten slightly.

Bake:

for approx. 10 mins. in a fan/convection oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.

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