CHOC CHIP AND MACADAMIA COOKIES

CHOCOLATE, MACADAMIA AND SOUR CHERRY BISCUITS - Recipe and styling Kate Flower / Image Harriet Harcourt

Make double or even triple batches of these delicious, decadent biscuits. They are perfect for gifting and will disappear at a rapid pace once the family finds your hiding spot. They last well into a week, so bake ahead and enjoy when friends drop by. Try sourcing a local flour such as stone ground Eden Valley Biodynamic Farm flour, available from Kakulas Sister in Fremantle by the scoop.

MAKES 35-40 

Ingredients

Dry

2 ½  cups 375g plain flour Eden Valley Flour from Kakulas Sister

1 cup (80g) shredded coconut

1 tsp salt

1 tsp baking powder

Wet

250g unsalted butter, softened

2 cups (380g) brown sugar

2 tsp vanilla extract

2 eggs

Extras

200g dark chocolate roughly chopped

200g macadamia roughly chopped

200g dried sour cherries (or cranberries)

optional - 1/2 cup Nougat roughly chopped

Method

Pre-heat oven to 180°C on bake.

Line baking trays with baking paper.

Combine dry ingredients in a bowl and set aside.

Beat butter and sugar with electric beaters until thick and pale.

Add vanilla and egg and beat until just combined.

Fold through the dry ingredients until combined.

Fold through the extras until evenly distributed.

Scoop 40g balls of dough into your hands and roll into a ball before placing onto baking trays, leaving 4-5cm between them.

Press the balls down into a disc then bake for 15 minutes until golden.

Remove from oven and allow to cool for a few minutes before transferring to a wire rack to cool.

Store in an airtight container for up to 3 days. 

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Cook’s Note

• Prepare dough into 40g discs and freeze for gifting.

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VEG

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