Recipe of Quick Macadamia & White Choco Chip Cookies

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, macadamia & white choco chip cookies. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Macadamia & White Choco Chip Cookies is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Macadamia & White Choco Chip Cookies is something which I have loved my whole life. They’re fine and they look fantastic.

Macadamia is the genus name and common name for various slow-growing tropical evergreen trees in the flowering plant family Proteacea, and in particular the commercially important Macadamia integrifolia and M. tetraphylla of Australia. Macadamia nuts, roasted macadamia, organic macadamia nuts. Our dry macadamia nuts are selected from high quality nuts macadamia in shell, organicallygrow, pick after they natural matured. Macadamia Academia Botanical name: Macadamia integrifolia.

To get started with this particular recipe, we must prepare a few ingredients. You can cook macadamia & white choco chip cookies using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Macadamia & White Choco Chip Cookies:

1. Get 125 g Butter *softened
2. Prepare 1/4 cup Brown Sugar
3. Make ready 1/4 cup Caster Sugar
4. Make ready 1 Large Egg
5. Get 1 teaspoon Vanilla Extract
6. Take 1 & 3/4 cup Self-Rising Flour
7. Take 1/2 cup Macadamia Nuts *coarsely chopped
8. Make ready 1/2 cup White Chocolate Chips

Learn more about the benefits of macadamia nuts, as. The Oil Authority For Global Textures.

Steps to make Macadamia & White Choco Chip Cookies:

1. Preheat oven to 180℃. Line 2 baking trays with baking paper.
2. Beat softened Butter and Sugars until smooth and well combined. Beat in Egg and Vanilla, and mix well. Add Flour and mix well, then add Macadamia Nuts and White Chocolate Chips and combine evenly.
3. Roll the dough into 24 balls, about 3cm size, and place on the prepared trays, 12 balls each. You may wish to press down slightly but I usually don’t press down.
4. Bake for 15 to 20 minutes or until golden and cooked. Transfer to a wire rack to cool.

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