Saturday, 28 March 2015

White choc chip and macadamia cookies

Some weekends I don't get into the baking groove.
Other weekends, I do.

This weekend, I got my bake on!

Hankering the crunch and delicate taste of macadamia's I found the perfect recipe. White choc chip and macadamia cookies, which is found in the Nestle publication Australia's Sweet Baking Favourites. I picked up a copy of this book at the recent Lifeline bookfair, and can see myself steadily working my way through page by page. The recipes are so easy, and so familiar in a nostalgic kind of way. Classics. Simple. The kind of recipes we made with mum, the ones that are definite sellers at the school fete, and the tried and tested ones for afternoon teas, and after school indulgences.

White choc chip and macadamia cookies

125g butter, melted
3/4 cup (165g) brown sugar
1 egg
1 3/4 cups self raising flour, sifted
1 cup (190g) white choc bits
3/4 cup (140g) coarsely chopped unroasted macadamia nuts

1. Pop the oven on to 170/150 degrees fan forced. Grease and line two baking trays with baking paper.
2. Using an electric mixer, beat butter and sugar until pale and creamy, add egg: beat until just combined.
3. Stir in flour, choc bits and macadamias. Mix until well combined.
4. Roll level tablespoons of mixture in balls; place about 4cm apart on prepared trays gently press down on dough to flatten slightly. Bake for 15 minutes or until golden. Set aside to cool on trays for 5 minutes; transfer to a wire rack to cool completely.

Sit back. Pop the kettle on and settle back with a well deserved cookie break.

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