Macadamia Biscuits

    27 minutes

    Big, soft biscuits with macadamia nuts, chocolate and powdered espresso.

    10 people made this

    Serves: 24 

    • 1 1/2 cups (200g) sifted wholemeal flour
    • 1/2 teaspoon bicarbonate of soda
    • 1 1/3 cups (220g) packed brown sugar
    • 170g unsalted butter
    • 1/4 teaspoon salt
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 tablespoon instant coffee
    • 90g dark cooking chocolate
    • 3/4 cup halved macadamia nuts

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a medium bowl cream together the butter and brown sugar. Add the eggs one at a time, beating well after each addition. Mix in coffee and vanilla. Mix until well blended. Combine the wholemeal flour, bicarbonate of soda and salt; stir into the creamed mixture until well blended. Melt chocolate in double boiler over low heat. Let cool to room temperature. Stir into mixture. Mix in nuts until well blended.
    3. Drop 7cm apart on baking trays and bake for 12 minutes or until crisp around edges.

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    Reviews in English (7)


    I made these for the superbowl party. They are great!! Not too sweet. I used instant coffee ( I don't know what espresso powder is). I made them small and got 60 cookies. The bigger ones got real flat, i liked the smaller fatter ones. The last part of the batch I added dried canberries. Very good. I think next time I make them I will try hazelnuts. Oh and did I mention that I do not bake. I usually use cake/cookie mixes. These were very good and very easy.  -  04 Feb 2006  (Review from Allrecipes USA and Canada)


    The most amazing cooies ever! I put in in coffee flavored bits of chocolate. Absolutely decadent!  -  13 Apr 2003  (Review from Allrecipes USA and Canada)


    Great cakey, chewey texture. The macadamia nuts lend a good, salty crunch. I used a bit more espresso powder (1.5 Tablespoons) but that's because I really like the taste of espresso. I cooked them only about 10 minutes, which was perfect. I will make these again.  -  15 Sep 2008  (Review from Allrecipes USA and Canada)