White Chip Macadamia Nut Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g suar, brown
- 200 g butter
- 200 g couverture, white
- 200 g flour
- 125 g macadamia nuts, unsalted
- 1 packet vanilla sugar
- 1 egg (s)
- 1 tablespoon milk
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Pin Recipe Instructions
- Take a reasonably large bowl and mix the brown sugar with the vanilla sugar. Melt the butter completely (either in the pan or in the microwave) and add it to the sugar mixture. Add the egg and milk, stir well until it is creamy and the butter no longer floats on the sugar.
- Chop or grate the white couverture and add to the mixture. Then quarter the macadamia nuts and add them as well. If unsalted products are not available, wash them thoroughly beforehand.
- Mix well, the couverture should melt slightly because of the warm butter. Then add the flour and stir thoroughly (preferably with a whisk) until the whole thing is a large sticky lump. It then has to be in the refrigerator for an hour. After that, it will still be sticky, but quite firm. Preheat the oven to 160 ° C (convection).
- From the dough, shape about 15 golf ball-sized balls with your hands and spread them on the sheet. Please leave enough space between the balls, the biscuits will still run strong enough in the oven - I would say that they are still about 1 cm high. The problem is, these things melt properly because of the butter.
- I myself therefore only ever place 6 pieces on a tray, because otherwise they stick together and make more of a kind of (still delicious) cake base. Who doesn`t care - wonderful. Otherwise, I recommend making several sheets at the same time or one after the other.
- The biscuits need to be in the oven for 5 to 10 minutes. You can take the first 5 minutes to smoke one or what I know, but after that you should look into the oven every minute to see if the edge of the cookies has browned about 1 cm wide. If so, you can take them out from now on - they are still very soft now, the longer you wait, the firmer they become.
- After 10-12 minutes the biscuits are as crispy as crispbread, which I cannot recommend. I usually leave mine in for about 7 minutes. Then take out the tray (s) and let the biscuits cool for about 20 minutes.
- This is actually the worst part, because the delicacies are fragrant lying around in the area, but still have to cool a little, otherwise they will fall apart in your hand. After that, it`s time to be the fastest to get the most. (Incidentally, the calories are estimated, but should be about right.)
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