Average: 3 (11 votes)


125g butter, softened
1 cup caster sugar
1 egg
1 tsp vanilla essence
1½ cups plain flour, sifted
1 tsp baking powder
1 cup white chocolate chips
1/3 cup raw macadamia nuts, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 175 degrees Celcius and line two baking trays with baking paper. Place the butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add the egg and vanilla essence, and continue beating until smooth. Sift in the flour and baking powder, and mix until just combined. Stir in the white chocolate chips and macadamia nuts. Roll heaped tablespoons of the mixture into balls and flatten into disc shapes. Place them on the baking trays, leaving a 3-centimetre gap between each. Bake for 12 to 15 minutes or until lightly golden. Makes 24