White Choc Drizzle Macadamia Cookies
with Toasted Almonds | Serves 6+
- Milk
- Gluten
- Soy
- Eggs
- Almond
- Tree Nuts
- Peanuts
- Sesame
- Milk
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Gluten
- Traces of Tree Nuts
- Eggs
- Fish
These macadamia cookies combine decadent white chocolate drizzle and macadamia nuts for the ultimate treat. Sprinkle with some toasted almonds and you'll be fighting over the last one.
Ingredients
1.5 packet
Basic Sponge Mix
(Contains: Gluten; May be present: Peanuts, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Peanuts, Sesame, Gluten, Tree Nuts)
½ packet
coconut milk
1 packet
Vanilla-Flavoured Essence
(May be present: Sesame, Milk, Soy, Almond, Gluten, Eggs, Fish)
1 packet
Slivered Almonds
(Contains: Almond; )
3 packet
Crushed Macadamias
(Contains: Tree Nuts; )
Not included in your delivery
200 g
butter
(Contains: Milk; )
1 packet
brown sugar
egg
(Contains: Eggs; )
Nutrition Values
Utensils
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 over medium heat until just steaming, 1-2 minutes. • Pour coconut milk over 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.
• To the bowl with the creamed butter mixture, add measured sponge mix. • 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. Place 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 slivered almonds, stirring occasionally, until golden, 2-3 minutes. Set aside.
• Transfer cookies to a plate or board. Drizzle with white chocolate ganache. Sprinkle over toasted almonds to serve. Enjoy!
