Macadamia Cookies

macadamia cookies on cooling tray with scattered nuts and spices

Print Recipe

5 from 11 votes

Cookies that celebrate Australia, with a generous amount of native macadamias and native spice highlights.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: Australian

Servings: cookies

Calories: 195kcal

Author: Libby Hakim

Ingredients

1 ½ cups plain flour (all purpose flour)
¼ teaspoon bicarb soda
115 grams butter
½ cup brown sugar (firmly packed)
2 eggs
1 cup macadamia nuts
½ cup white chocolate chips (or roughly chopped white chocolate)
1 teaspoon vanilla extract
1 teaspoon wattle seed (roasted and ground) (optional -see above for substitute ingredient ideas)
½ teaspoon lemon myrtle (ground) (optional -see above for substitute ingredient ideas)

Instructions

Preheat oven to 155 degrees celsius (fan-forced).
Cream butter and sugar.
Add 3 tablespoons of the whisked eggs along with the vanilla extract and continue to beat until fluffy. Retain remaining whisked egg to brush on top of cookies before baking.
Add sifted flour, bicarb and spices. Stir to combine.
Add ½ of the macadamias, roughly chopped, and all of the chocolate chips and stir to combine.
Use a dessert spoon to scoop out portions of the mixture. Roll into small balls and place on trays lined with baking paper, leaving space for spreading. You should have about 18 cookies.
Brush the balls of mixture with the leftover whisked egg.
Then push a few macadamias into each cookie.
Bake for 25-30 minutes.
Remove from oven and allow to cool.

Nutrition

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