This post is long overdue. I made these biscuits for KT to take back to Malaysia in August. I excuse myself for not posting this sooner as I have been busy (it's the same excuse every time). :P
KT loves nuts, and since macadamia is a product of Australia (something that almost all Malaysians would take back to Malaysia as a gift for family and friends), I wanted to make biscuits with macadamia nuts. As usual, Google is my reliable source of recipes, and I came up with a few recipes which used macadamia nuts. Most of them combined the nuts with white chocolate.
Personally, I am not a fan of white chocolate as I find it too sweet. Therefore, I used both white and dark chocolate in the recipe.
Baked goodness
Ingredients:
2 cups plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
170g unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1/2 tablespoon vanilla extract
1/2 tablespoon rum
1 egg
1 egg yolk
1 cup white chocolate chips
1 cup dark chocolate chips
1 cup macadamia nuts
Method:
1. Pre-heat to 150-160 degrees Celcius.
2. Beat melted butter and sugar for 5-10 minutes until pale and fluffy.
3. Add vanilla extract and rum into butter mixture. Mix to combine.
4. Gradually beat one egg yolk and one egg into the mixture until well-combined.
5. Sift together plain flour, baking soda, and salt.
6. Add dry ingredients gradually to wet mixture until well-combined.
7. Spoon one teaspoon of dough onto baking tray lined with non-stick baking
paper. Stick white chocolate chips, dark chocolate chips, and macadamia onto
dough.
8. Bake for 15-17 minutes. Biscuits should only be lightly coloured and chewy in
the centre when cooked.
Tips:
1. When spooning dough onto the baking tray, make sure the dough is spooned as
high a pile as possible so that the biscuits maintain a dome shape when baked,
and to minimise spreading.
2. Make sure there is enough space for each biscuit to expand when baked.
3. Chocolate chips and nuts could also be mixed into the dough and spooned out
instead of sticking them onto the dough.
KT loves nuts, and since macadamia is a product of Australia (something that almost all Malaysians would take back to Malaysia as a gift for family and friends), I wanted to make biscuits with macadamia nuts. As usual, Google is my reliable source of recipes, and I came up with a few recipes which used macadamia nuts. Most of them combined the nuts with white chocolate.
Personally, I am not a fan of white chocolate as I find it too sweet. Therefore, I used both white and dark chocolate in the recipe.
Baked goodnessIngredients:
2 cups plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
170g unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1/2 tablespoon vanilla extract
1/2 tablespoon rum
1 egg
1 egg yolk
1 cup white chocolate chips
1 cup dark chocolate chips
1 cup macadamia nuts
Method:
1. Pre-heat to 150-160 degrees Celcius.
2. Beat melted butter and sugar for 5-10 minutes until pale and fluffy.
3. Add vanilla extract and rum into butter mixture. Mix to combine.
4. Gradually beat one egg yolk and one egg into the mixture until well-combined.
5. Sift together plain flour, baking soda, and salt.
6. Add dry ingredients gradually to wet mixture until well-combined.
7. Spoon one teaspoon of dough onto baking tray lined with non-stick baking
paper. Stick white chocolate chips, dark chocolate chips, and macadamia onto
dough.
8. Bake for 15-17 minutes. Biscuits should only be lightly coloured and chewy in
the centre when cooked.
Tips:
1. When spooning dough onto the baking tray, make sure the dough is spooned as
high a pile as possible so that the biscuits maintain a dome shape when baked,
and to minimise spreading.
2. Make sure there is enough space for each biscuit to expand when baked.
3. Chocolate chips and nuts could also be mixed into the dough and spooned out
instead of sticking them onto the dough.
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