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We teach you how to make some delisious cookies made from white chocholat chunks and macadamia nuts, whilst being topped with a raspberry puree and white chocolate.

Step 1: Ingredients

·         130g Plain Flour

·         65g Butter or Margarine

·         ½ Teaspoon Salt

·         ½ Teaspoon Baking Soda

·         1 Teaspoon Vanilla Extract

·         1 Teaspoon Almond Extract

·         65g Brown Sugar

·         40g Granulated Sugar

·         1 Large Egg

·         60g Macadamia Nuts

·         120g White Chocolate (60g as chunks, 60g as decoration)

·         300g Raspberries

Step 2: Mixing the Base Ingredients

Preheat oven to 150C/300F. Mix the baking soda, salt and flour. Separately, beat the butter, brown sugar and granulated sugar until mixed thoroughly, then add the bowel containing the flour mix and mix together until it is the consistency of bread crumbs.

Step 3: Mixing the Eggs and Extracts

Now In a bowel or jug, whisk the egg, vanilla and almond extract then pour into the mixture and combine them.

Step 4: Adding Chocolate and Nuts

Chop up the nuts to the desired size as well as the chocolate, then add them to the mixture and fold in the white chocolate chip chunks and macadamia nuts adding them bit at a time making sure they are covered and that it’s a good consistency.

Step 5: In the Oven Thay Go

Get a large baking tray and place a sheet of baking parchment upon it, spoon the mixture on to the tray leaving a sufficient space between the cookies for expansion.

Now place in the preheated oven and bake for around 12-14 minuets (bake by eye for best results) then when cooked place on wire tray to cool.

Step 6: Raspberry Puree and Piping It

To make the puree simply take a saucepan place the raspberries in and mash them and add sugar to remove the tartness if necessary. Reduce the mixture down until it is able to hold its shape when piped.

Step 7: Piping the Raspberry Puree

Let cool for a few minuets then spoon the mixture into the piping bag and pipe in a pattern of your choice. Afterwards clean the piping bag for later use.

Step 8: Melting and Piping the Chocolate

Half fill a saucepan with water and bring to the boil, place a stainless steel or Pyrex bowel on the saucepan and add the rest of your white chocolate in the bowel whilst stirring it so it doesn’t separate.

When melted you need to spoon it into the piping bag quickly so it doesn’t set. now pipe it in a pattern of your choosing

Step 9: Enjoy

Just thought i would add a comment about what tempricher we cooked them at, we prefer to cook them at a lower heat for longer because it makes them chewier and they tend to burn less if you prefer you can do the at 190C/375F for 9-10 minuets.
I love the way you dolled this cookie up. The raspberry puree would send it over the top!
Great Instructable! Well documented along with clear photos. These look delicious, I hope someone in the office makes these so I won't have to. <br /> <br />;-) <br /> <br />GM

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