Mmmmm… There’s no better way to enjoy macadamia nuts than with a cookie recipe that’s quick, easy and makes heaps to eat!
My parents have a gorgeous macadamia nut tree in their backyard. They planted it about 15yrs ago, and it has great foliage and even more gorgeous nuts. The bees buzz around pollinating the flowers and a few months later the nuts begin to appear. When they’re ready they drop to the ground. The nuts are then best left for 6 months or so, to develop their sweetness.
All my nieces and nephews love cracking them open for Grandma. In fact a pretty cool person (me) even bought her a super dooper nut cracker especially for macadamias because their shell is so hard. Check it out here.
So, the other day I was around at their house, and decided to crack myself some nuts to take home. The result was White Chocolate and Macadamia Biscuits. Here’s the recipe:
White Chocolate and Macadamia Biscuits Recipe
- 250g butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 1/2 cups Plain Flour
- 1 tsp baking powder
- 3/4 cup macadamia nuts, roughly chopped
- 180g white chocolate, roughly chopped
5 steps to making this white chocolate and macadamia recipe
- Preheat oven to 180 degrees Celsius or 360 degrees Fahrenheit
- Beat butter, sugars and vanilla together with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
- Add flour and baking powder to the butter mix, and stir to combine. Stir in nuts and chocolate.
- Drop rounded teaspoonfuls of mixture onto baking paper lined baking trays. Bake for 12 minutes or until light golden.
- Stand on trays for 5 minutes before transferring to a wire rack to cool completely.