Baking | White Chocolate and Macadamia Cookies 

I’m not going to lie… I’m a rubbish biscuit maker.

Like honestly, terrible. I can do cakes, I can do three course dinners. Cookies? Not so much.

But I absolutely love white chocolate and macadamia cookies! So I thought I would tempt fate and give it a go at making them myself. They actually turned out really delicious and morish, but I don’t think they look like your usual cookies, more biscuity. Either way, they’re yummy and I wanted to share this recipe with you guys.

This recipe makes a LOT of cookies, like two dozen, so you can half the ingredients if you want to, but the dough is freezable so you could wrap it in cling film and freeze for a later date.

You will need:

  • 2 eggs
  • 300g plain flour
  • 225g soft butter
  • 250g sugar
  • 1tbsp vanilla extract
  • 1tsp baking powder
  • 200g white  chocolate chips
  • 150g macadamia nuts, roughly chopped
  • 1/2 tsp salt

Preheat your oven to 190. Mix all the ingredients well in a bowl until you have a doughy consistency and everything is blended. Tablespoon onto a baking sheet, leaving about 2 inches between cookies as they will spread when they cook and become much larger. Bake for about 15 minutes, or until they turn golden brown. Allow to cool on a wire rack before eating.

I like to serve and store my cookies, when I bake them, in this Farmhouse Cookies tin I got from T K Maxx as I think it adds to the rustic feel of them. If you’re gifting them, they’ll look super sweet in any little box lined with greaseproof paper, or stack them up in cellophane and tie with some ribbon or string!

Do you have any tips on baking cookies? Let me know!

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