Macadamia Raspberry White Chocolate Biscuits

    Macadamia Raspberry White Chocolate Biscuits

    (26)
    12saves
    23min


    27 people made this

    The biscuits combine macadamia nuts, raspberry jam and white chocolate to create something simple but tasty. These are great and freeze well.

    Ingredients
    Serves: 21 

    • 85g butter
    • 1/4 cup raspberry jam
    • 1 egg
    • 1 1/2 cups (185g) plain flour
    • 1/3 cup (90g) white sugar
    • 1/3 cup (60g) packed brown sugar
    • 1 teaspoon vanilla essence
    • 1 teaspoon bicarbonate of soda
    • 1 cup chopped macadamia nuts
    • 250g white chocolate, diced

    Directions
    Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Preheat oven to 180 degrees C.
    2. Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
    3. Mix together flour and bicarbonate of soda. Gradually add flour mixture to batter. Stir in nuts and chocolate.
    4. Drop by rounded teaspoonfuls onto lightly greased baking trays; about 5cm apart. Bake for 8 - 10 minutes. Don't over bake. Cool on racks.
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    Reviews and Ratings
    Global Ratings:
    (26)

    Reviews in English (26)

    by
    26

    I increased sugar to 1/3 cup PLUS 2 T. I also waited and added the jam very last. I only swirled it in lightly so that cookies would not be the blueish-green mentioned previously. Did not use the macadamia nuts at all. I used a 3 T. cookie scoop and got 1 dozen LARGE cookies. They were extra yummy. I was trying to copy the cookies at Disneyland bakeries...pretty close.  -  08 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    24

    i think this is a good recipe.. my boyfriend loves it but i think the key point in making the cookies is that do NOT mix the jam too well into the dough--- i added the jam at last and just mix it a bit..didnt blend it comepletly with the dough. that prevent the cookies from becoming greenish blue!!  -  30 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    17

    The dough looked green, and I also didn't bake them; but I was glad I did. They are so tasty. They baked up light brown, and you could taste the raspberry. They were a hit, and I will definitely put this recipe with my favorite cookies. Mine were not flat. I used only about a half teaspoon per cookie .. also like a ball. Thanks.  -  21 Dec 2002  (Review from Allrecipes USA and Canada)

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