Macadamia and White Chocolate Biscuits (Gluten- free)

An indulgent treat when on the trails…or any time really!

Enjoyed on the recent Bundanoon Diamond Day

It’s sweet, it’s buttery and ok a little indulgent- but you deserve to treat yourself now and then!

What you need….

·         1 ½  cups toasted whole macadamia nuts

·         115g salted butter, softened

·         ½ cup white sugar

·         ½ cup brown sugar, packed

·         1 large egg, room temperature

·         1 teaspoon vanilla extract

·         1½ cups gluten-free plain flour

·         ½ teaspoon bi- carb soda

·         1 cup white chocolate chips

Instructions

  • Preheat oven to 180°C. Line two baking trays with baking paper and set aside.

  • Chop ½ cup of macadamia nuts and set aside.

  • Melt 2 tablespoons of the butter. In a food processor, combine melted butter and remaining macadamia nuts. Process until the mixture forms a lumpy paste and set aside.

  • In a medium bowl, cream the remaining butter with the sugars.

  • Beat in the egg and vanilla until light and fluffy.

  • Beat in the macadamia nut paste.

  • Add flour, bi-carb soda and mix until combined.

  • Stir in choc chips and the remaining ½ cup macadamia nuts.

  • Scoop tablespoonfuls onto the lined baking tray (about 24)

  • Bake for 10–12 minutes, rotating the pans halfway through for even baking, until the biscuits are light brown and slightly firm to the touch.

  • Once removed from the oven, let cool on the tray for 2–3 minutes- then cool more on a wire rack.

Michele Michel