White Chocolate Macadamia Biscuits

20 Mar

We made a version of these biscuits at Christmas time and Thomas has been asking for them ever since. I can’t remember which recipe we used so I thought I would adapt our favourite choc chip cornflake biscuits. It was very successful I have to say.

Thomas really enjoyed making the biscuits. His independence shows through when he is cooking these days, not wanting me to help much at all (obviously this isn’t all that practical at time but I try to let him have as much independence as is safe). Today he even rolled a couple of the biscuits into balls to put on the tray. He doesn’t really like doing this usually – makes his hands too sticky :-).

Of course he had to sample some of the choc chips 🙂 – just to make sure they were ok…


  • 125g butter, chopped, softened
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 1/4 cups self-raising flour, sifted
  • 1 tablespoon milk
  • 1 cup macadamia nuts chopped roughly
  • 2/3 cup white choc bits


  1. Preheat oven to 180°C. Line a large, flat baking tray with baking paper.
  2. Using an electric mixer, cream butter, sugar and vanilla in a bowl until pale and creamy. Add flour. Mix on low speed until just combined. Add milk. Stir until dough comes together. Using a wooden spoon, stir in nuts and choc bits.
  3. Roll tablespoonfuls of mixture into balls. Place on baking tray, allowing enough room for spreading. Flatten balls slightly with a spatula.
  4. Bake cookies for 10 to 12 minutes or until light golden. Stand for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining cookie mixture.

    I always have a habit of leaving these cookies in the oven a little too long and they go flat and hard. If you think they’re done, take them out of the oven :-). I’m looking forward to making some other different combinations using this mixture as a base. Any suggestions?


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