Strawberry, white chocolate and macadamia nut cookies
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Strawberry, white chocolate and macadamia nut cookies
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Strawberry, white chocolate and macadamia nut cookies
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Ingredients
- 300 grams white chocolate cut up into chunks - big and small
- 100 grams butter
- 1 egg large
- 50 grams muscovado sugar Or demerara
- 1 tsp vanilla extract
- 180 grams all-purpose flour or 1 1/4 cup, or cake flour
- 1 tsp baking powder
- 85 grams caster sugar
- 50-70 grams strawberries dried
- 50 -70 grams macadamia nuts chopped
Instructions
- Melt 85gms of the chocolate in a double boiler, then cool a little
- Beat butter, egg, sugars and vanilla with an electric beater until creamy
- Beat in the melted chocolate
- Stir in the flour, baking powder, strawberries, nuts and remaining chocolate to make a stiff dough
- Using a tablespoon measure, drop small mounds well spaced on a lined baking sheet (silicone baking sheets work really well)
- You could also reserve some of the nuts, berries and chocolate pieces and place these into the cookies after they are on the tray so they poke out (extra pretty)
- Bake for 12 minutes
- Allow to cool for 1 -2 minutes then put on a cooling rack (this is quite important as they carry over cooking quite a bit after baking and can go a bit too brown if left on the baking pan)
Notes
- You could double up and freeze the already-formed cookie discs for later use.
- You can also freeze the baked cookies.
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