Macademia and white chocolate chip cookies 29 November 2011Posted by uggclogs in Baking, Cooking, Happiness.
I loathe to admit that I still haven’t got the hang of the oven in our house – for the first time since finishing Home Education classes at the age of 13, I am dealing with an oven which has a temperamental heating element and not is not fan forced. The results, to say the least, are variable.
For these cookies, I had to fashion a ‘deflector gadget’ (call me McGyver if you are so inclined, or Inspector Gadget?) out of aluminium foil to ensure that the bottom tray of biscuits did not overheat and the top tray had a chance to cook. Still, the resulting cookies were good, if not perfect. The recipe was delicious.
250 g butter (room temperature, not melted)
330 g sugar
2 tsp vanilla essence
375 g plain flour
1 tsp baking powder
150 g macademia nuts (unsalted, roughly chopped)
200 g white chocolate chips
180C degrees, 12-15 minutes.
- Cut the butter into chunks with two knives.
- Add the sugar, and beat with a mixer until combined.
- Add vanilla essence and one egg, beat some more until combined.
- Add the other egg, beat until smooth.
- Add the flower and the baking powder (sift if needed) and beat until combined.
- Add the nuts and the choc chips, and combine with a wooden spoon until the chunks are relatively evenly ditributed through the dough.
- Place heaped teaspoons of batter on baking paper.
Serve with cold milk.