Macadamia Cookies

Name: Macadamia Cookies with Coconut White Chocolate Ganache & Toasted Almonds | Serves 6+
Yield: 2
Cuisine: Australian
Ingredients: 2 packet Crushed Peanuts; 1 packet Slivered Almonds; 1 packet White Chocolate Chips; 2 packet Basic Sponge Mix; 1 packet Vanilla-Flavoured Essence; 1 packet Brown Sugar; 1 packet Coconut Milk; 1 piece egg; 200 g butter

with Coconut White Chocolate Ganache & Toasted Almonds | Serves 6+

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These chocolate macadamia cookies combine a rich cocoa base packed with morsels of white chocolate and macadamia nuts for the ultimate treat. Drizzle with some white chocolate ganache and sprinkle with toasted almonds and you'll be fighting over the last one.

Allergens:

Almond

•Soy

•Milk

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

2 packet

Crushed Peanuts

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

White Chocolate Chips

(Contains: Soy, Milk; May be present: Sesame. )

2 packet

Basic Sponge Mix

(Contains: Gluten, Wheat; May be present: Sesame, Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Soy, Almond. )

1 packet

Vanilla-Flavoured Essence

(May be present: Sesame, Cashew, Milk, Soy, Almond, Fish, Gluten, Wheat, Eggs. )

1 packet

Brown Sugar

(May be present: Sesame, Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Soy, Almond. )

1 packet

Coconut Milk

Not included in your delivery

1 piece

egg

(Contains: Eggs; )

200 g

butter

(Contains: Milk; )

Nutrition Values

Calories1760 kcal

Energy (kJ)7350 kJ

Fat63.8 g

of which saturates32.2 g

Carbohydrate284 g

of which sugars137 g

Dietary Fibre13.6 g

Protein39.4 g

Sodium2980 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Medium Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 180°C/160°C fan-forced. • Weigh 200g butter and set aside at room temperature to soften. • Weigh 310g basic sponge mix.

TIP: Weigh out your ingredients before you start as we've sent extra basic sponge mix!

• In a medium heatproof bowl, place white chocolate chips. • In a small saucepan, heat coconut milk (see ingredients) over medium heat until just steaming, 1-2 minutes. • Pour coconut milk over white chocolate, then stir until melted and combined. Place in fridge to cool, 20-30 minutes.

TIP: You want the coconut milk steaming but not boiling!

• Meanwhile, place softened butter, brown sugar and vanilla-flavoured essence in a large bowl. • Beat with electric beaters until light and fluffy, 2-3 minutes. • Add the egg and beat until well combined, 1 minute.

• Add measured sponge mix to the bowl with the creamed butter mixture. • On low speed, beat until dough just comes together, 1-2 minutes. • Using a wooden spoon, stir in crushed macadamias, until just combined.

TIP: Beat until the dough just comes together, overbeating can cause the cookies to become tough.

• Roll heaped tablespoons of cookie dough into balls. You should get 15-20 cookies. • Divide dough balls between two lined oven trays, allowing room for spreading. Bake for 14-16 minutes or until just firm to touch. Transfer to wire racks to cool completely. • Meanwhile, roughly chop slivered almonds. • Heat a medium frying pan over medium-high heat. Toast almonds, stirring occasionally, until golden, 2-3 minutes. Set aside.