We made these when we went to visit a friend’s new bub and named them after her! We think that new mummy enjoyed them the most! The double whammy: a super delicious crowd pleaser and really easy kids recipe.
Time needed: 25 minutes for preparation, 16 minutes for baking
Ingredients: (makes 20)
1 cup (220g) firmly packed brown sugar
½ cup (110g) caster sugar
1½ cups (225g) self-raising flour
½ cup (75g) plain flour
1 cup (150g) coarsely chopped macadamias, toasted
185g butter, melted, cooled
1 egg, beaten lightly
1 egg yolk, beaten lightly
2t vanilla extract
200g dark eating chocolate, chopped coarsely
1. Preheat oven to 180°.
2. Combine brown sugar, caster sugar, sifted flours and nuts in large bowl.
3. Add combined butter, egg, egg yolk and vanilla extract. Mix to form a soft dough. Stir in the chopped chocolate.
4. Place 2 level tablespoons (or an ice-cream scoop) of biscuit dough, about 6cm apart, on lightly greased oven trays.
5. Bake in oven for about 16 minutes or until browned lightly. Cool on trays.
TIPS: Sometimes I use dried cranberries, sultanas or almond flakes instead of chocolate. These cookies can be stored in an airtight container for up to two weeks. Suitable to freeze for up to three months.