WHITE CHOC CHIP MACADAMIA NUT BUTTER COOKIES
We’ve used mild macadamia nut butter and whole nuts to make these cookies. To make your own nut butter, see here.
MAKES APPROX. 25 COOKIES
PREP 15 MINUTES
COOK 10–15 MINUTES
125g (4½oz/generous ½ cup) butter at room temperature
185g (6½oz/¾ cup) macadamia nut butter
200g (7oz/1 cup) soft brown sugar
2 medium free-range eggs, beaten
a few drops of vanilla extract
200g (7oz/2 cups) plain (all-purpose) flour
½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
175g (6oz/1 cup) white chocolate chips
50g (2oz/scant ½ cup) macadamia nuts
sea salt
Preheat the oven to 180°C (160°C fan)/350°F/gas 4. Line two baking trays (cookie sheets) with baking parchment.
Beat the butter, macadamia nut butter and sugar together until light, fluffy and creamy. It’s best to use a hand-held electric whisk or a food mixer for this. Gradually beat in the eggs, a little at a time, and then add the vanilla, flour, baking powder, bicarbonate of soda and a pinch of salt. Keep beating until the mixture is well blended and smooth.
Fold in the white chocolate chips and the macadamia nuts. The mixture should be the consistency of a soft dough.
Take small portions of the dough – about the size of a heaped teaspoon – and roll each one into a ball. Place them in rows on the lined baking trays, leaving a little space in between. Press down lightly on each ball to spread it out into a circle.
Bake in the preheated oven for 10–15 minutes until cooked, golden brown and slightly firm to the touch. Cool on a wire rack and store in a tin, jar or other airtight container for up to 1 week.
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