Oh, heyyyyyy!! I’m posting this off my brand new macbook, w00p! So, things should be starting to get back to business as usual round here very soon. In the meantime, may I suggest whipping yourself up a batch of these cookies to warm your belly? Good choice.
The freeze dried raspberries in Whittakers White Raspberry chocolate lifts this recipe to a whole ‘nother level. Don’t skip the vanilla either, cos that ties it all together :
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
100g macadamia nuts, chopped roughly
1/2 block of white raspberry chocolate, chopped roughly – you’ll want pretty large chunks.
Beat the sugars, butter and egg together until well mixed – but don’t cream them. Add the vanilla, flour, salt and baking soda, mix well. The dough will be quite stiff. Fold the nuts and chocolate through. Drop spoonfuls onto a lined tray. Bake 180C for 10-12 mins or until golden brown.