Chocolate and Macadamia Cookies

Chocolate and Macadamia Cookies

I used a whole 250 g bar of Whittaker's Macadamia Block (please note that this is milk chocolate). The Whittaker's Macadamia Block is good value, it is full of nuts and you don't need to buy extra for these cookies (macadamia nuts are quite expensive!): with one block we made 30 good sized cookies!

Ingredients:
250 g macadamia chocolate
100 g butter
2 eggs
100 g sugar
200 g self rising flour
1 tsp cocoa
1/2 tsp vanilla paste (ar a few drops of vanilla essence)
icing sugar to roll the cookies in before baking

Melt the chocolate with the butter, then stir in the eggs, sugar, self rising flour, cocoa and vanilla paste (or essence). You will get a very oily dough. Line a 90 cm baking tray (or two 40 cm baking trays) with baking paper. Make little balls with your hands (about the size of a heap teaspoon) and roll them in icing sugar. Place on the baking tray, remembering that during baking they will flatten and take a cookie shape, so leave enough space between each ball (don't look at the photo here, once all the balls were ready we repositioned them a bit more far apart from how they appear in the pic above - those are too close!). Bake at 160°C for 20 minutes, then take them out of the oven and let them cool down on the baking tray: do not touch them until they are cold, even if they smell amazing: they are too soft when hot. They are very rich and chocolatey, so they should last a while...

Photos and Recipes by Alessandra Zecchini ©

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

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