Perfect with a Cup of Tea

My latest recipe is one of my all time favourites for reasons I can sum up in five words.  White chocolate and macadamia nuts.  These biscuits also contain desiccated coconut and, together with the chocolate and the nuts, this is a perfect combination that creates a light, crunchy biscuit ideal for enjoying with a cup of tea or dunking into coffee or hot chocolate.

This recipe also calls for 50-50 white and brown sugar which gives them a slightly malty hint.

But, a word of warning:  This is not a recipe for cookies – those soft, soggy, half-baked things that some people prefer.  This is a recipe for biscuits.  They are meant to be hard and crunchy, but they are also sweet and delectable.


White Chocolate and Macadamia Biscuits

This recipe makes between 32 and 36 biscuits and the quantities can be doubled to make a larger batch.

ingredients:
125 grams butter, softened
½ cup castor sugar
½ cup brown sugar
1 egg
¼ tsp vanilla essence
1¼ cups of self-raising flour
½ tsp baking soda
½ cup desiccated coconut
½ cup white chocolate chips
(or white chocolate buttons roughly chopped)
½ cup macadamia nuts, roasted and roughly chopped

step one:  Pre-heat the oven to 180°C (350°F).

step two:  Sift the flour and baking soda and set aside.

step three:  Cream the butter and sugars until white (ish) and fluffy and all the sugar has dissolved.  Add the egg and vanilla and continue mixing until well combined.

step four:  Add the sifted flour and baking soda ½ cup at a time mixing thoroughly.  Add the coconut, white chocolate and macadamia nuts and mix to combine well.

step five:  Using a dessert spoon to measure the quantity, roll into balls and place onto a baking tray that has been lined with baking paper.  Don’t place them too close together and flatten with a fork.

step six:  Bake for approximately 12 – 15 minutes.  Remove from oven when golden brown and allow to cool on an airing rack.  Store in an air-thigh container.

helpful hints:

  • You can substitute the white chocolate chips for either milk or dark chocolate chips, whichever you prefer.
  • You can also use different nuts. Roasted cashews work just as well.
  • I like to use roasted and salted macadamia nuts as the hint of salt adds another depth of flavour.
  • You can always take these biscuits one step further – allow them to cool completely and dip one half into melted white chocolate, set aside while the chocolate sets.

You can download a printable version here or by visiting my Recipes page.

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2 Comments

  1. How in the world do you keep your shapely figure doing all that baking? Your china pattern reminds me of Old Country Roses by Royal Albert. One of the Queen’s favorites! And I have a candy dish of it!!! Which stays in my china cabinet for fear I’ll break it!

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    1. Close – it’s Royal Albert Centennial Rose that belonged to my mother and it was only used to take the photo. I drank the tea and washed it and returned it to its place on the shelf in my pantry (where it can be seen from the kitchen). The whole time I was fearful that I’d break it.

      AND eating biscuits is exactly how I keep my shapely figure 🙂

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