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Caramelised White Chocolate and Macadamia Cookies

Chewy, golden cookies with caramelised edges and a rich bite.
Melty caramelised white chocolate meets buttery vanilla and crunch.
Macadamia nuts add nutty depth and a sweet-salty finish.

dessert ⏱ 35 min 330 kcal / portion 65.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Caramelised White Chocolate and Macadamia Cookies
v4 · rb0e705f985 20260727Z1751 450 g butter 3 pieces egg 🌀 caramelise half the butter, whisking often for about five minutes until amber and nutty 🌀 mix remaining butter, brown sugar, caster sugar, and vanilla bean paste in a bowl 🍳 pour in hot caramelised butter and stir to combine, then set aside for about five minutes to melt 🌀 mix in the egg and egg yolks for about 30 seconds until emulsified 🌀 add cassava flour, oats, bicarbonate of soda, table salt, and sea salt flakes, then mix until no flour traces remain 🌀 add macadamia nuts and caramelised white chocolate, then mix to distribute evenly ⏳ ⏱ 5 h cover and refrigerate the cookie dough for about 1. until firm 🔥 preheat the oven to 190°C and line two or three large baking trays with greaseproof paper 🍽 scoop portions of dough, roll into balls, and place on trays 🔥 ⏱ 7 min bake, rotate the tray, and bake for 3 minutes more until the cookies are lightly golden at the edges and the centres are puffy and pale ⏳ ⏱ 8-10 min cool the cookies on the tray before eating Caramelized Macadamia Cookies 🎉 300 g brown sugar 75 g caster sugar 20 g vanilla bean paste 175 g cassava flour 150 g oat ¾ tsp bicarbonate of soda ¾ tsp table salt 1 tsp sea salt flakes 100 g macadamia nut 200 g white chocolate 225 g 225 g brown sugar, caster sugar, vanilla bean paste egg macadamia nut, white chocolate
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Preparation steps

  1. caramelise half the butter, whisking often for about five minutes until amber and nutty
  2. mix remaining butter, brown sugar, caster sugar, and vanilla bean paste in a bowl
  3. pour in hot caramelised butter and stir to combine, then set aside for about five minutes to melt
  4. mix in the egg and egg yolks for about 30 seconds until emulsified
  5. add cassava flour, oats, bicarbonate of soda, table salt, and sea salt flakes, then mix until no flour traces remain
  6. add macadamia nuts and caramelised white chocolate, then mix to distribute evenly
  7. cover and refrigerate the cookie dough for about 1.5 hours until firm
  8. preheat the oven to 190°C and line two or three large baking trays with greaseproof paper
  9. scoop portions of dough, roll into balls, and place on trays
  10. bake for 7 minutes, rotate the tray, and bake for 3 minutes more until the cookies are lightly golden at the edges and the centres are puffy and pale
  11. cool the cookies on the tray for 8 to 10 minutes before eating

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