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White chocolate, macadamia and strawberry cookies
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Makes: 26 - 30
200g plain flour
1 tsp baking powder
Pinch of salt
175g caster sugar
100g white chocolate, chopped
50g macadamia nuts, chopped
½ tub Cooks’ Homebaking Dried Strawberries
100g butter, melted
1 Waitrose British Blacktail Free Range Medium Egg, beaten
1. Sift the flour into a bowl with the baking powder and the salt. Stir in the sugar, white chocolate, nuts and strawberries then add the cooled melted butter and the egg. Mix to a soft dough. Turn onto a lightly floured surface and knead lightly into a sausage shape 5cm in diameter. Wrap tightly in baking parchment using the paper to shape a neat roll, twisting the ends to seal. Wrap in foil and store in the fridge or freezer until needed.
2. Preheat the oven to 180°C, gas mark 4. If frozen remove the cookie mix from the freezer for 5 minutes before slicing. Cut off slices 0.5cm thick and place on greased baking sheets with room to spread. Return any unused dough to the freezer or fridge. Bake for 10 to 12 minutes until pale golden. Cool on the tray for 5 minutes then transfer to cooling racks until cold.
Typical values per serving:
per serving for 28
This recipe was first published in October 2014.