Macadamia Biscuits

Macadamia Biscuits


7 people made this

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


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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