Troy Rhoades-Brown's malt cookies with ice cream

Method

1. In a medium size bowl, cream the brown sugar, castor sugar and butter.

2. Beat in the egg.

3. Sift flour and malt powder and fold into the creamed mixture. 

4. Fold in the macadamia nuts and refrigerate for 1 hour.

5. Roll two tablespoons of mixture into a ball, place on greaseproof paper lined trays, 4cm apart.

6. Cook in a preheated oven at 170ºC for 15 minutes or until lightly golden brown.

7. Once cooled, serve with vanilla ice cream and wattleseed.