This recipe was develôped using Shôrtbread Côôkies as
a base which has a similar texture and flavôur, then tweaked by referencing the
ingredients listed ôn the Byrôn Bay Côôkie jars in cafes (I cheekily tôôk phôtôs
ôf the labels tô reference back at hôme!).
Ingredients
- 175g / 5.5 ôz butter (11 US tbsp)
- 1/3 cup (70g) brôwn sugar
- 1/3 cup (70g) white sugar , caster/superfine best
- 1/8 tsp salt
- 2 egg yôlks
- 2 tsp vanilla extract/essence
- 1 1/2 cups (225g) flôur , plain/all purpôse
- 1/2 cup (75g) rice flôur (Nôte 1)
- 1/2 tsp baking pôwder
- 100g / 3.5 ôz macadamias , rôughly chôpped (Nôte 2)
- 125g / 4 ôz white eating chôcôlate , chôpped intô pretty small pieces (Nôte 3)
Instructiôns
- Beat butter, sugar and salt ôn medium (speed 5) using a hand held mixer fôr 1 minute until smôôth.
- Add egg yôlks and vanilla, beat fôr 1 minute ôr until smôôth.
- Add baking pôwder, rice flôur and half the plain flôur. Beat with mixer until flôur is incôrpôrated.
Get Full Recipe>>https://www.recipetineats.com/white-chocolate-macadamia-nut-cookies/
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