White chocolate and macadamia cookies

Yesterday, we got a new fridge. Yay! There’s nothing like a brand spanking new refrigerator to lift your mood. Our old fridge was over 16 years old and was mouldy and skanky beyond belief. In my forced fridge clean out, I came across a bag of  white chocolate pastels that had been languishing in the door shelf of my refrigerator for months and months (probably a year in fact).  I’m not a huge white chocolate fan, I find it too sweet and can’t really see the point of it.  The only redemption for white chocolate is a good macadamia and white chocolate cookie.  It’s one of those culinary mysteries but white chocolate and macadamia go perfectly together.

It’s the first weekend  of the winter holidays, which are the holidays that are made for baking. I’ve got an apple cake in the oven to take over to a friend’s place for dinner tonight. I made Anzac biscuits on Friday and these white chocolate and macadamia cookies today. The biscuit tins are full which is always a good start to a holiday.  I’m looking forward to a few good winter sleep ins and loads of cups of tea with homemade bikkies.

This recipe makes a stiff, not too sweet dough that is packed with nuts and white chocolate chunks.

White chocolate and macadamia cookies

Adapted from Taste

• 125 grams of butter
• 1 cup of plain flour
• 1 cup of self-raising flour
• 3/4 cup of brown sugar
• 1 egg (lightly beaten)
• 1 teaspoon of vanilla
• 200 grams of white chocolate, roughly chopped
• 150 grams macadamia nuts, roughly chopped

1. Sift or whisk flours together
2. Beat butter and sugar until light and fluffy. Add egg and vanilla and beat until well combined.
3. Fold through flour in three batches until combined. Add nuts and white chocolate and mix through until well combined. This is a stiff, not too sweet dough that is packed with nuts and white chocolate chunks. Because the dough is so stiff  I find it easier to mix the chocolate and nuts through with my hands.
4. Let biscuit dough rest in refrigerator for an hour or two if possible.
5. Preheat oven to 175C (160C fan-forced) Line baking sheets with baking paper. Roll dough into large walnut size pieces and flatten slightly on sheets. Bake in oven for 15 minutes until lightly golden brown. Let rest on sheets for a few minutes before transferring to wire racks to cool completely.