White chocolate and macadamia nut cookies
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|200 g||Caster sugar|
|125 ml||Condensed milk|
|1 tbsp||Butterscotch schnapps|
|20 g||Baking powder|
|100 g||White chocolate|
|50 g||Macadamia nuts|
- Preheat oven to 140C. In an electric mixing bowl, cream the butter (softened) and sugar until creamy and light. Add the sweetened condensed milk and schnapps. Fold in the flour (sifted) and baking powder. Fold in the chocolate and macadamia nuts.
- Weigh each ball of cookie dough, making them about 30g. Gently flatten on non-stick parchment paper and freeze for 20 minutes to set the shape. Bake for 15 minutes then transfer to a cooling rack until crisp and store in an airtight container.