Chocolate Macadamia Biscuits

This is our recipe for chocolate macadamia biscuits which are a delicious option to have in the biscuit tin! These sturdy biscuits pack well in school or work lunch boxes, or take them on a picnic, or as a snack on the go. You can’t go past the combination of rich chocolate and the buttery nutty flavour of macadamia nuts – locally grown in the Northern Rivers area – in these chocolate macadamia biscuits, it really is a delicious flavour combination.

To reduce our use of disposable baking paper we’ve baked these biscuits on a reusable non-stick tray liner which can be used time and time again.

Don’t forget to explore our range of bakeware and baking accessories to help you achieve your baking goals.

Chocolate Macadamia Biscuits

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Servings 14

Ingredients

125 g unsalted butter softened
¼ tsp salt
1 tsp vanilla paste
80 g brown sugar
60 g castor sugar
1 egg
220 g plain flour
15 g (3 tsp) baking powder
50 g macadamias toasted till golden, roughly chopped
125 g dark chocolate roughly chopped

Instructions

Preheat oven to 180C fan-forced. Line 2 trays with a reusable tray liner.
Use an electric mixer to cream butter, salt, vanilla, and sugars until pale and creamy, scraping down the bowl every so often.
Add the egg and beat for 1 minute or until the egg is fully incorporated.
Sift together the plain flour and baking powder and add this to the creamed butter mixture. Mix on low speed to incorporate, then add the macadamias and chocolate and mix until just combined.
For even-sized biscuits, weigh the dough into 50g portions and roll each into a ball. Place on the prepared tray and flatten slightly. Leave a few centimetres around each biscuit in case they spread during baking.
Bake for 15 minutes or until golden brown - check the bottom of the biscuit by lifting it with a spatula; if it’s golden brown, then the biscuits are ready to be removed from the oven. Allow the biscuits to cool on the tray, then transfer them to a well-sealed jar or container.