Macadamia white Chocolate Biscuits
Posted by hsimpsongrossman on July 31, 2014
I had no clue what a cookie was prior to meeting Better Half. We had biscuits at home and “C” was for chocolate.
Cookies were accidentally caught on my radar while we were dating. We were on a road show, introducing each other to friends and family, when one of his (many) lady-friends announced upon our arrival at her apartment: “I baked your favorite chocolate chip cookies!” and awoke that competitive side of me. Not a difficult thing to do, mind you, given anything (from innocent pedestrians providing motivation to walk quicker, through unsuspecting swimmers finding themselves forced out of the “high speed” to the “fast” lane a by a possessed Truly Yours, to a friend’s diet resulting in me unnecessarily shedding double the pounds in half the time), might trigger that sense of challenge.
Determined to prove (mainly to myself) I can make better chocolate chips cookies, I rolled up my sleeves, laid out my baking sheets and bought some cute cookie cutters, just to realize I don’t have even one good cookie recipe.
A pose for a quick retrospective reality check: while nowadays one can find practically any recipe on the internet, that wasn’t the case 20 years ago. There were no food blogs or forums to be found then!
Prepared to throw in the towel, humiliate myself and call that friend for her recipe, I remembered that among the Australian Women’s Weekly baking books my aunt Vicky sent me, there was a Biscuits (told you! no cookies on my side of the family!) and Slices one, which, given my indifference to biscuits, I’d never bothered opening. Having given it a good dusting, I delved in and during the weeks which followed tried recipe after recipe from that book.
These macadamia white chocolate biscuits were immediately crowned the new favorites (how fickle our heart (stomach)). Sadly though, this winner recipe, like so many others, enjoyed ephemeral glory, as my drive to always find an even better recipe didn’t let me make the same (no matter how good) again. Yet no other macadamia white chocolate biscuit recipe I’ve ever tried (trust me, I’ve tried many), lived up to that heavenly first batch.
Old age must have taken some of the edge off my drive, as in an act of kindness, I surprised Better Half with a batch of these for his birthday a couple years ago. Some of them found their way to his office, where they became one of Meir’s (Better Half’s good friend and partner) favorites. The batch featured in these pictures was baked for Shiri, Meir’s wife, while on bed rest towards the end of a pregnancy. Ironically, Shiri was not allowed sweets at the time and I was told that the cookies frozen for her were the source of bloody battles in their household. To make sure I don’t forget to give Meir the recipe I’ve decided to air it here.
Please do yourselves a favor and resist the temptation to use white chocolate chips. Chopping good quality white chocolate for these will prove to be a smart long term investment of your time.
Oh, and for those of you who do know that “macadamia” is not a synonym for hazelnuts, these biscuits are perfectly fine with hazelnuts too (thanks Anat for convincing me that hazelnuts and macadamia nuts are not the same. It wasn’t easy to admit my mistake.)
Macadamia and White Chocolate Biscuits on the spot: Whisk dry ingredients. Cream butter, sugar, egg and vanilla. Combine and add chocolate and such. Bake. Chill. Voilà!
Macadamia and White Chocolate Biscuits
Based on a recipe from Biscuits and Slices (Australian Women’s Weekly)
Ingredients, for about 40 biscuits:
½ cup (1 stick/113 grams) butter, at room temperature
2 teaspoons vanilla essence
1 cup (loosely packed) (5 ounces/150 grams) brown sugar
1 large egg, at room temperature
11/2 cups (190 grams) all-purpose flour
1 teaspoon baking powder
A pinch of salt
1 cup (125 grams/4 ½ ounces) chopped unsalted macadamia nuts
1/2 cup (30 grams/1.1 ounces) shredded, unsweetened coconut
¾ cup (70 grams/2 ounces) rolled oats
¾ cup (150 grams/5 ¼ ounces) white chocolate, chopped to pieces about 1/4*1/4 inch big
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease or line with baking parchment two cookie sheets.
In a small bowl, whisk together the flour, salt and baking powder and set aside.
In in the bowl of an electric mixer, cream butter, vanilla essence, sugar and egg until tight and fluffy.
Mix in the flour mixture until just combined. Stir in the the nuts, coconut, oats and chocolate, just until combined.
Shape heaped teaspoon of the batter into balls, about 1 inch in diameter, place about 2 inches (5 centimeters) apart on baking sheets and flatten slightly.
Bake for about 10 minutes or until tightly browned.
Transfer to a wire rack, and let cool completely.
Store biscuits in an airtight container at room temperature for up to 1 week.
Filed under Cookies