John Myers
Ingredients for 1 servings:
- 125 g butter, soft
- 125 g brown sugar
- 1 egg(s), beaten
- 200 g flour
- 2 tsp baking powder
- 1 pinch of salt
- 125 g white chocolate, coarsely chopped
- 50 g macadamia nuts, chopped
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
for 24 pieces
Cream the butter and sugar in a large bowl until light and fluffy, then gradually add the previously beaten egg and mix well with the butter and sugar. Sift the baking powder, flour, and salt into the creamy mixture and knead everything into a soft dough. Stir in the macadamia nuts and chocolate. Using a teaspoon or spatula, place 24 small mounds of dough on the baking sheets lined with baking paper. It is important to leave enough space between the mounds of dough, as they will spread during baking. For 24 smaller mounds of dough, 2 baking sheets are ideal. Bake in a preheated oven at 190°C for approx. 10-12 minutes until golden brown. Allow the finished cookies to cool on a wire rack. Variations: Use Brazil nuts or other nuts. Substitute milk or dark chocolate for the white chocolate.
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