THERMOMIX METHOD

COOKIES;

Pre heat oven to 170°C.  Place macadamias into mixing bowl and chop 5 sec / speed 4, then set aside.  Place sugar and lime zest into mixing bowl and mill 10 sec / speed 9.  Scrape down sides and add lime juice, oil, flour, bicarb soda and vanilla and mix 10 sec / speed 6.  Scrape down sides, return the nuts to the bowl and mix 10 sec / reverse / speed 3.  Place heaped tablespoons of mixture onto a lined baking tray, flatten slightly and bake for 10-15 mins until golden.  Leave on tray for 1 hour to cool completely.

FILLING;

Place nuts and salt into mixing bowl and blend 30 sec / speed 9.  Scrape down sides, add honey, lime and oil and blend 30 sec / speed 9.  Scrape down sides and blend a further 30 sec / speed 9 or until it is a smooth consistency.

Place a spoonful onto a cookie and top with another cookie.  Once all cookie sandwiches have been made, place in freezer for 30 minutes to set.  

NON THERMOMIX METHOD

COOKIES;

Pre heat oven to 170°C.  Roughly chop the macadamia nuts.  Place sugar and lime zest into a food processor and blitz until fine.  In a large bowl, mix together the sugar, zest, lime juice, oil, flour, bicarb soda, vanilla and nuts until combined really well.  Place heaped tablespoons of mixture onto a lined baking tray, flatten slightly and bake for 10-15 mins until golden.  Leave on tray for 1 hour to cool completely.

FILLING;

Place nuts and salt into a food processor and blend until it forms a paste.  Add the honey, lime and oil and continue to pulse until it is a smooth consistency.

Place a spoonful onto a cookie and top with another cookie.  Once all cookie sandwiches have been made, place in freezer for 30 minutes to set.