So as you may have noticed I quite enjoying baking I especially love sharing my baked goods with family and friends – despite my adoration of turning sugar, flour and eggs into cakes and biscuits I’m not such a sweet tooth. #teamSavoury.
As is my wont I made these Donna Hay white chocolate and macadamia bickies [or cookies, for my American friends] and took them into work this week. My friend Jane declared these morsels to be some of my best work. When I relayed this compliment to the Hungry Dad he agreed.
These bickies / cookies are obviously a winner.
Macadamias are indigenous to Australia but despite the fact they grow here they are massively expensive. I bought whole nuts and chopped them up which was silly – it is cheaper to buy already broken pieces, so keep an eye out for them.
I halved the sugar from Donna’s original recipe and reduced the amount of white chocolate – I find less is more.
125g softened, diced butter
½ cup caster sugar
1 cup plain flour
1 cup self-raising flour
1 cup chopped macadamia nuts [unsalted]
150g white chocolate, diced
½ teaspoon vanilla extract
LET’S GET TO IT:
Preheat oven to 180C and line two baking trays with non-stick baking paper.
Cream butter, sugar and vanilla in bowl of electric mixer until pale and non-gritty.
Scrape down sides, add egg and beat in.
Add flours, nuts and chocolate and mix until incorporated.
Roll balls the size of walnuts, place on tray and slightly flatten.
Bake for 12 -14 minutes / until light gold.
Cool on trays for five minutes before removing to cooling racks.