John Myers
Ingredients for 1 servings:
- 250 g brown sugar
- 200 g butter
- 200 g white chocolate coating
- 200 g flour
- 125 g macadamia nuts, unsalted
- 1 packet of vanilla sugar
- 1 egg(s)
- 1 tbsp milk
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
like Subway – makes about 15 pieces
Take a fairly large bowl and mix the brown sugar with the vanilla sugar. Melt the butter completely (either in a pan or in the microwave) and add it to the sugar mixture. Add the egg and milk, and mix well until creamy and the butter no longer floats on top of the sugar. Chop or grate the white chocolate and add it to the mixture. Then quarter the macadamia nuts and add them as well. If you can’t find unsalted ones, be sure to wash them thoroughly beforehand. Mix everything well; the chocolate should be slightly melted due to the warm butter. Then add the flour and mix thoroughly (preferably with a whisk) until the mixture forms a large, sticky lump. Refrigerate it for an hour. After that, it will still be sticky but fairly firm. Preheat the oven to 160°C (fan). Now, form the dough into about 15 golf-ball-sized balls with your hands and spread them out on the baking sheet. Make sure you leave enough space between the balls; the cookies will still spread enough in the oven—I’d say they’ll still be about 1 cm thick. The problem is that they tend to spread quite a bit because of the butter. I personally only place 6 cookies on a baking sheet, because otherwise they’ll stick together and end up looking more like a (still delicious) pie crust. If that doesn’t matter to you, great. Otherwise, I recommend making several baking sheets at once or one after the other. The cookies need to go in the oven for 5-10 minutes. You can take the first 5 minutes to smoke one or whatever, but after that, you should definitely check the oven every minute to see if the edges of the cookies have browned by about 1 cm. If so, you can take them out now—they’re still very soft; the longer you wait, the firmer they’ll become. After 10-12 minutes, the cookies are as crispy as crispbread, which I can’t really recommend. I usually leave mine in for about 7 minutes. Then remove the baking sheet(s) and let the cookies cool for about 20 minutes. This is actually the worst part, because the delicious treats are just lying around smelling delicious, but they still need to cool a bit, otherwise they’ll crumble in your hand. After that, it’s all about being the fastest to get the most. (The calorie count is estimated, but it’s probably about right.)
Facebook Comments