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Macadamia choc-chunk biscuits
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Nutty chocolate chip cookies make the ultimate ice-cream sandwich base.
Ingredients:
  • 125g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 55g (1/4 cup, firmly packed) brown sugar
  • 1 egg, lightly whisked
  • 100g dark cooking chocolate, coarsely chopped
  • 100g macadamia nuts, coarsely chopped
  • 41.20 gm milk
  • 80g dark cooking chocolate, chopped into 2cm pieces, extra
  • Ice-cream, to serve
Instructions:
  • Preheat your oven to 160°C (140°C fan forced) and prepare two large baking trays by lining them with baking paper.
  • In a bowl, use electric beaters to whip together butter, caster sugar, and brown sugar until light and creamy. Add the egg and mix well. Fold in the flour, chocolate, macadamia nuts, and milk until fully combined.
  • Roll the mixture into tablespoon-sized balls and space them 8cm apart on the prepared trays. Gently flatten them and top half the biscuits with extra chocolate pieces. Bake for 12 minutes or until lightly golden, swapping trays halfway through. Allow them to cool on the trays before enjoying.
  • Stuff the chocolate-chunk cookies with your favorite ice cream filling.

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