Home » Recipes » Peperos


Create your own peperos with the kids these school holidays!
Course Snack
Preference Vegetarian
Perfect for Kid Friendly Recipe
Skill level Easy


Macadamia peperos

  • 7 g packet dried yeast
  • 1 tsp caster sugar
  • 1 tbsp macadamia oil plus extra for bowl
  • 250 g plain flour
  • 1 tsp salt
  • 1 egg yolk lightly whisked

Salted caramel macadamia peperos

  • 75 g unsalted butter best-quality
  • 50 g soft light brown sugar
  • 50 g caster sugar
  • 50 g golden syrup
  • 125 ml double cream
  • 1 tsp sea salt
  • breadsticks
  • 1/4 cup unsalted macadamias finely chopped

Chocolate macadamia peperos

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


Macadamia peperos

  • 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

  • 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

  • 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.


Calories: 4523kcalCarbohydrates: 511gProtein: 55gFat: 263gSaturated Fat: 139gPolyunsaturated Fat: 11gMonounsaturated Fat: 95gTrans Fat: 2gCholesterol: 552mgSodium: 4866mgPotassium: 1949mgFiber: 28gSugar: 279gVitamin A: 4040IUVitamin C: 2mgCalcium: 531mgIron: 29mg

Similar recipes

Roasted nori and sesame macadamias Roasted nori and sesame macadamias Roasted nori and sesame macadamia nuts These moreish roasted macadamias are too good to save for a special occasion. They… Read More
No bake macadamia, lemon and coconut slice No bake macadamia, lemon and coconut slice A delicious, gluten free, no bake lemon slice created by Casey-Lee Lyons from Live… Read More
Macadamia Anzac biscuits Macadamia Anzac biscuits Everyone loves an Anzac biscuit. Next time you whip up a batch, try this version and discover… Read More
Macadamia marzipan Easter eggs Macadamia marzipan easter eggs Homemade marzipan is so easy to make, and this macadamia version imparts a subtle sweet flavour,… Read More

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this. Read more