Ingredients:
1 cup plain flour
½ cup icing sugar
pinch salt
125g butter, cubed
1 tbsp cold water
1 cup whole macadamia nuts lightly toasted
1 tbsp (20 grams) butter, melted
1tbsp golden syrup
1 egg
Mix flour icing sugar & salt in food processor Add butter & process ‘til crumbly. Add water & process ‘til mixture forms a ball.
Lightly grease a 24 mini muffin pan. Divide dough into 24 pieces & press into pan to make tartlet cases. Refrigerate 30 mins
Heat oven to 180 & divide nuts between pastry cases.
Beat melted, syrup & egg ‘til smooth & pour over nuts in cases (don’t fill too full as they bubble over - I think there is probably slightly too much mixture in the recipe)
Bake 25 mins. Cool briefly in pans then place on wire rack.
Can be done in 12 patty tins.
