Macadamia Nut Cookies

Method

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1. Heat the oven to 180°C / 350°F and line two baking trays with baking paper.

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2. Beat the butter and both sugars for 3 minutes, until pale and fluffy. Beat in the egg and vanilla.

   Mark done Start 3 min timer

3. Sift in the flour, bicarbonate of soda and salt and stir until just combined. Fold in the macadamias and white chocolate.

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4. Scoop 20 mounds of about 35 g onto the trays, spaced 5 cm apart.

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5. Bake one tray at a time for 11 to 12 minutes, until the edges are golden and the centres still look soft.

   Mark done Start 11 min timer

6. Cool on the tray for 5 minutes, then move to a wire rack.

   Mark done Start 5 min timer

Chef’s Tips

• Take the cookies out when the centres still look soft. They firm up as they cool.
• Chop the nuts coarsely. Fine chopping makes them disappear into the dough.
• Chop the white chocolate into chunks. Chips hold their shape and taste less rich.

Pairing Suggestions

• A glass of cold milk
• Flat white coffee
• Vanilla ice cream

Storage & Reheating

Keep in an airtight tin up to 5 days. Freeze the dough balls for 2 months and bake from frozen for 14 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.