White chocolate and macadamia cookies

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Canberra feels more like Melbourne at the moment – warm Spring days one minute, and cold overcast days the next.

And rain.

So much rain.

So with two kids who are also a little under the weather, there has been lots of time spent indoors. Lego, puzzles, dress-ups and a personal favourite, baking!

Cookies were on the agenda the other day. But rather than turn to our regular spelt chocolate chip or freckle cookies, we went with a white chocolate and macadamia version instead.

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As is usually the case, Miss C had a great time helping me measure out the ingredients and control the mixer speed, and Little J loved flattening down the cookies when they were placed on the trays. Although both kids quickly disappeared when they realised it was time to do the dishes!?
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The cookies kept well for a few days, and I suspect they would keep for longer if they weren’t gobbled up so quickly!

White chocolate and macadamia cookies (makes 12 large)

  • 125g butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 2 cups self raising flour, sifted
  • 120g white chocolate chips
  • 120g chopped macadamias
  1. Preheat oven to 180C and line two baking trays with baking paper.
  2. Beat the butter and brown sugar until pale and creamy. Add the egg, and continue beating until combined.
  3. Stir in the sifted flour, chocolate and nuts, and mix until well combined.
  4. Roll out heaped tablespoons of the mixture into balls, and place on the prepared trays (well spaced). Gently press to flatten slightly.
  5. Bake for 12-15 minutes, or until golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

What about you? Do you have a favourite cookie recipe?

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