White Chocolate Macadamia Cookies
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 180 grams butter
- 75 grams sugar
- 75 grams brown sugar
- ⅛ teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla extract
- 220 grams flour
- 80 grams rice flour
- ½ teaspoon baking powder
- 100 grams macadamia nuts, roughly chopped
- 125 grams white chocolate, chopped
Instructions
Preparing the Cookie Batter
- Add the butter, salt and sugars to the bowl of an electric mixer. Beat on high until the butter and sugar is thoroughly creamed together.
- Add in the egg yolks and vanilla extract. Beat for a further minute, until smooth.
- Add the flour, rice flour and baking powder. Beat until the flour is incorporated.
- Add the macadamia nuts and white chocolate then mix through.
- Shape the mixture into a 30cm long log and then roll up in baking paper. Twist the ends and refrigerate for at least 2 hours.
Baking the Cookies
- Preheat the oven to 170 °C. Line 2 trays with baking paper.
- Unwrap the log. Using a sharp knife, slice the log into approximately 2cm thick slices.
- Divide the cookies between the trays and bake for 10 minutes.
- Reduce the oven temperature to 150 °C and bake the cookies for a further 15 minutes.
- Cool the cookies fully on the trays before serving.