Name: Choc-macadamia biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: australian
Ingredients: 250.00 ml macadamia nut halves; 125g unsalted butter, softened; 107.50 gm caster sugar; 1 egg; 2.20 gm vanilla essence; 2.50 gm ground cinnamon; 199.50 gm self-raising flour; 50g milk chocolate, melted, to drizzle

Choc-macadamia biscuits

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Indulgent macadamia nuts add a rich and buttery taste when baked due to their high monounsaturated fat content.

Ingredients:

250.00 ml macadamia nut halves
125g unsalted butter, softened
107.50 gm caster sugar
1 egg
2.20 gm vanilla essence
2.50 gm ground cinnamon
199.50 gm self-raising flour
50g milk chocolate, melted, to drizzle

Instructions:

1. Preheat the oven to 180C/160C fan-forced. 2. Spread macadamia nuts on a baking tray and roast for 3 to 5 minutes until lightly golden. 3. Let the nuts cool completely before using.
Preheat oven to 160C/140C fan-forced and line 2 large baking trays with baking paper.
With an electric mixer, whip the butter and sugar until they are fluffy. Incorporate the egg, vanilla, and cinnamon, beating until just mixed. Add the flour and macadamia nuts, and gently combine using a wooden spoon until well mixed.
Drop heaping tablespoons of mixture onto lined trays, leaving 4cm space between each. Bake for 18 to 20 minutes until slightly golden. Allow to cool on trays for 5 minutes, then transfer to wire rack to cool entirely.
Drizzle biscuits with melted chocolate, allowing them to set for 30 minutes before serving.

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