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Create your own peperos with the kids these school holidays!

Macadamia peperos


7g packet dried yeast
1 teaspoon caster sugar
1 tablespoon macadamia oil, plus extra for bowl
250g 00 flour or plain flour
1 teaspoon salt
1 egg yolk, lightly whisked

Once you have made the breadsticks you can let your creative juices run wild and decorate the peperos anyway you desire. Here are some suggestions but don't forget the macadamias as they add an extra tasty crunch to your creations.


Add the yeast and sugar to 160ml warm water in a large bowl, set aside for 10 minutes. Add the oil and then mix well.

Gradually add the flour and salt and combine well. Turn the dough out onto a lightly floured surface and knead for 5-8 minutes, adding more flour if too sticky. Put the dough into an oiled bowl, cover and leave for 30 minutes.

Preheat the oven to 190°C and line at least 2 baking trays.

Roll out the dough into a rough, flat rectangle. Using a sharp knife, slice a finger-sized piece from the long side of the rectangle. Roll into a stick approximately 8cm in length and 1cm in width. Place onto the lined baking trays and lightly brush with egg yolk, repeat with the remaining dough.

Bake for 10-15 minutes, or until the breadsticks are lightly golden-brown and feel firm to touch. It is best to check them after 5 minutes as they can burn easily. Remove the breadsticks from the oven and leave to cool on the baking trays.

TIP: These can be made ahead and kept in an airtight container in the freezer for 3 months or can be stored in the pantry for 4 days.

Salted caramel macadamia peperos


75g best-quality unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream
1 teaspoon sea salt
¼ cup unsalted macadamias, finely chopped


Melt butter, sugars and golden syrup in a small heavy based pan and simmer for 3 minutes, stirring occasionally.

Add cream and sea salt and stir with a wooden spoon. Set aside to cool slightly.

Dip breadsticks in caramel and coat with chopped macadamias. Allow to set.

Chocolate macadamia peperos


100g white chocolate melts
100g dark chocolate
100g milk chocolate
salted and unsalted macadamias (finely chopped)
hundreds and thousands
silver sprinkles

Line a baking tray with non-stick baking paper. Place each type of chocolate melt in a separate heatproof microwave-safe bowl. Heat, uncovered, in 1 minute bursts on HIGH (100%) power, stirring every minute with a metal spoon or until smooth. Alternatively, place each bowl over a saucepan of simmering water and melt the chocolate in the bowl.

Spread macadamias, hundreds and thousands, silver sprinkles or any other coating of your choice over a plate.

Dip a breadstick into the melted chocolate and immediately roll in the coating of your choice.

Place peperos on tray and allow to set. Repeat with remaining ingredients.
Categories: festive

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