nee’s white chocolate + macadamia nut biscuits

Does anyone else get that 3 o’clock urge to put something in their mouth; to pop the kettle on and go digging through the pantry/desk drawer/glove box to find something, anything that’ll satisfy that sweet craving?

These white choccie and macadamia nut cookie’s certainly hit the spot for me. A recipe passed on to me by my mother-in-law, Anne, they are so easy to make and taste delicious. Too good actually, because you simply can’t stop at one.

A lazy day at home, the day started with the girls and I making these cookies in our jarmies, preparing for our morning tea guests – Emme, Maeve, Fletcher, Sophia and Arabella. What a lovely play date was had and although I made these more for the adults than the kiddies, it’s the perfect recipe to have up your sleeve as you can easily replace the white chocolate and macadamia nuts with milk chocolate bits instead (which are my girls favourite).

These are also great biscuits to make with the littlies because little hands are able to roll the mixture in to balls easily without too much mess or fuss. They’re only in the oven for about ten minutes too which is good, as patience isn’t always a virtue that is displayed too much in our household (especially when it comes to a sweet treat).

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So give these cookies a go. Morning tea, afternoon tea, for when friends pop over or simply for something to do, I doubt you’ll be disappointed. You can be guaranteed that any recipe of Nee’s will work a treat. Talk about tried and tested and always made with love.

Now if you’ll excuse me. I’m off to put the jug on…

nee’s white chocolate + macadamia nut biscuits

125 grams of softened butter (I do this in the microwave)
1/4 cup of white sugar
1/2 cup of brown sugar
1/2 teaspoon of vanilla extract
1 x egg
1 3/4 cups of self raising flour
1/2 teaspoon of salt
125 grams of white chocolate chips
60 grams of macadamia halves
30 grams of dried cranberries (optional)

  • Add the butter to a stand mixer and beat well. Gradually add the white and brown sugars and vanilla and continue to beat well until ‘creamed’ (until it’s become light and fluffy).
  • Add the egg and beat well.
  • Remove the bowl from the stand mixer and using a wooden spoon, mix in the salt and self raising flour (pouring in a bit at a time until all combined).
  • Mix through the chocolate, nuts and cranberries (if using).
  • Roll the mixture in to small balls (a small teaspoon worth of mixture in each) and arrange on a baking tray lined with baking paper (leaving space for the cookies to spread out once cooked).
  • Bake in a moderate oven (180โ„ƒ) for 10 – 12 minutes or until lightly browned on top. Transfer to a wire rack to cool.

This recipe makes approximately 40 cookies.

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If you make these cookies please leave your comments below. xx

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