Macadamia and White Chocolate Biscuits
Have you ever been to a coffee shop and ordered one of those big, beautiful looking biscuits they have in fabulous glass jars on the counter? Thinking you might just savour it with your double shot cap. Oh! the disapointment when it arrives on the tiny white plate. It is tasteless, and either too dry and hard or crumbles into million pieces when you try and daintily break a bit off, never mind trying to dip it into your coffee! These biscuits are tasty, sweet and chewy, but a little crunchy, so you can dip them if you like, or you can eat it without looking like a mess!
What You Need:
- 175g caster sugar
- 110g brown sugar
- 225g butter
- 2 eggs
- 1 teaspoon vanilla
- 450g plain flour
- 1/2 teaspoon bi-carb soda
- 1/4 cup crushed macadamia nuts
- 1/4 cup white chocolate bits
- pinch salt
What You Need To Do:
Preheat the oven to 200 degress Celcius.
I always use butter in my cooking. I think it performs better than margarine, so make sure you let the butter almost come to room temperature so it will cream better with the sugars. So, obviously that is the first step, cream the butter with the sugars!
Whisk up the eggs with the vanilla and add a little of the egg to the mix and beat in well. Keep doing this until you have added all of the egg. This is practically the same recipe as the Jam Drops, but I changed a few things, so with this one you don’t have to freeze the dough, so therefore, eating biscuit time comes quicker! This is great news for when the hungry hordes (insert names of various children/spouses here) come home from school/work!
