Ingredients
- 175 g (5.5 oz / 11 tbsp) unsalted butter, softened
- 1/3 cup brown sugar
- 1/3 cup white sugar (caster/superfine preferred)
- 1/8 teaspoon salt
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup rice flour (or substitute with plain flour)
- 1/2 teaspoon baking powder
- 100 g (3.5 oz) macadamias, roughly chopped
- 125 g (4 oz) white eating chocolate, chopped into small pieces (not baking chocolate)
Instructions
- Cream Butter & Sugar: In a bowl, beat butter, sugars, and salt with a hand mixer on medium speed for 1 minute until smooth.
- Add Wet Ingredients: Beat in egg yolks and vanilla for 1 minute until creamy.
- Add Dry Ingredients: Mix in baking powder, rice flour, and half of the all-purpose flour until incorporated. Add remaining flour and mix again until dough forms.
- Add Mix-ins: Stir in macadamias and white chocolate with a wooden spoon (dough will be thick).
- Shape Log: Scrape dough onto a surface and shape into a 22 cm (9-inch) log. Wrap in baking paper or plastic wrap, twist ends, and refrigerate for 2 hours.
- Slice & Bake: Preheat oven to 200°C/390°F (180°C fan). Line two baking trays with parchment. Slice dough into 1.75 cm (3/4-inch) thick rounds (12–13 cookies). Place 6 per tray and bake for 10 minutes.
- Finish Baking: Reduce oven to 170°C/340°F (150°C fan), swap tray positions, and bake 15 minutes until golden. Cool completely on trays before serving.
Notes
- Rice flour gives a crisper texture but can be replaced with all-purpose flour.
- Use eating chocolate (not baking chocolate) for the best flavor.
- Dough can be frozen as a log—just slice and bake from frozen, adding a few extra minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 17g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
