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!
Next, sift the flour, soda and salt over the mix and add the nuts and chocolate. Carefully fold the mixture until there are no lumps of flour left. Roll about a tablespoon size lump of dough into a ball and place onto a tray, lined with baking paper, leaving a space between as they will spread a little. If you have any helpers at this stage, especially 4 year olds, make sure that more mixture is rolled into balls than is going into the mouth!
Bake them for about 8 minutes or until a pale golden colour. I like them chewy so I take them out just as they are starting golden and leave them to cool on the tray for a bit. This mix makes alot of biscuits so you can sit the dough in the fridge while you are waiting for the others to cook. It will firm up a bit but it is a little easier to roll if you want perfect, round, smooth looking biscuits. Actually, I would love that, but my lot don’t care for fancy they just want to eat them NOW!
