The other week I was craving white chocolate and macadamia nuts. I used to be able to get gluten-free white chocolate chunk and macadamia nut cookies at my local cafe in Sydney. And when combined with a good quality coffee and a magazine to peruse for an hour or so, they were a real treat. I’ve not yet been able to replicate the thick, crumbly texture of those cookies. But these are just as good, if not better!
Depending on how long you cook them, they’re either soft and slightly chewy or when cooked for a little longer they’re crunchy and crisp.
These biscuits are addictive! Just the right combination of good quality white chocolate and chopped macadamia nuts (ie. loads!) make these cookies hard to stop eating. Which is why I sent them all to my husbands office the next day. I’m not sure if his colleagues like me at the moment… those on diets probably don’t!
- 125 grams butter, softened
- 1 cup caster sugar
- 1 egg
- 1 tsp vanilla essence
- 190 grams plain flour, sifted
- 1/2 teaspoon guar gum
- 1 tsp baking powder
- 220 grams white chocolate chips
- 150 grams raw macadamia nuts, chopped
Pre-heat the oven to 175 degrees celsius and line two baking trays with baking paper.
Combine the butter and sugar into the bowl of an electric mixer and beat until pale and creamy.
Add the egg and vanilla essence, and continue beating until smooth.
Sift in the flour, guar gum and baking powder, and mix until just combined.
Stir in the white chocolate chips and macadamia nuts. Place heaped tablespoons of the mixture onto baking tray, leaving a large amount of space surrounding as they spread!
Bake for 12 to 15 minutes or until lightly golden around the edges.
Take from oven and allow to cool for 5 minutes on the tray, before moving to a wire rack to cool completely.
Attempt not to eat them all at once!