Macadamia Nut & White Chocolate Biscuits
You will see I’ve named two brands in this recipe. They are not sponsored brands, but are ones that I love to use.
Heilala Vanilla have a brilliant food story, They began in 2002 as an aid project founded by New Zealander, John Ross, and his family. Partnering with a local family in the village of Utungake, together they established a small vanilla plantation.
Sustainability is at the heart of their work. Check out their website - www.heilalavanilla.co.nz for plenty of interesting stories.
Makes 24 biscuits
¾ cup macadamia nuts
125g butter, softened
¼ cup soft brown sugar
2 tablespoons condensed milk
1 teaspoon Heilala vanilla extract
1 ½ cups plain flour
a pinch of salt
1 teaspoon baking powder
100g block white chocolate, roughly chopped (I used Whittaker’s White Chocolate)
Preheat the oven to 170°C. Line 2 baking trays with baking paper.
Place the macadamia nuts in a shallow tray, pop in the oven and lightly toast. Roughly chop.
Beat the butter and sugar together until light and creamy. Add the condensed milk and vanilla extract.
Sift in the flour, salt and baking powder and fold in. Fold in the macadamia nuts and white chocolate.
Take a heaped teaspoonful of the mixture and roll into a ball, placing on a tray as you go. Continue until you fill your first tray. Lightly flatten each with a fork. Place first tray in the oven and bake for 15 minutes until the biscuits are lightly golden. Remove from the oven and transfer to a wire rack to cool.
Repeat with remaining mixture. Store biscuits in an airtight container.
Tip – bake both trays at the same time, rotating the trays halfway through baking.