White Chocolate and Macadamia Nut Cookies

Serves 20

  • 125g butter, softened

    ½ cup Bundaberg Rich Brown Sugar

    1/3 cup Bundaberg Caster Sugar

    1 teaspoon vanilla essence

    1 egg

    1 cup plain flour

    ¾ cup self-raising flour

    150g white chocolate, roughly chopped

    100g unsalted, raw macadamia nuts, roughly chopped

  1. Preheat oven to 170oC. Grease 2 oven trays.
  2. Using an electric mixer, beat butter, brown sugar, caster sugar and vanilla until creamy. Beat in egg. Sift flours together and stir into creamed mixture to form a firm dough. Mix in chocolate and nuts.
  3. Roll 1 tablespoon of mixture at a time into a ball and place 5cm apart on prepared baking trays. Flatten balls slightly.
  4. Bake 12 minutes or until golden. Let cool on trays 10 minutes before transferring to a wire rack to cool completely.