white chocolate macadamia and dried pineapple shortbread cookies
Xmas week 2024 is just around the corner. As I'm knee deep in baking and photographing Christmas treats, I needed something quick and easy to put together. As I'm still auditioning this year's Christmas cookie, I thought I'd bake a batch of white chocolate, macadamia and dried pineapple cookies adapted from this recipe by Nagi from Reciptineats.
The cookies are inspired by the famous Byron Bay White Choc Chunk and Macadamia Nut cookies. I had everything I needed to make a batch but I found a few pieces of dried pineapple left in the cupboard, so I chopped them up and added the pineapple to the mix. I made my cookies a little thinner than the recipe, so ended up with 18 cookies.
Here's the recipe for you which makes 18 cookies. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
White Chocolate Macadamia Nut Cookies - makes 18
Ingredients
175g butter, unsalted, softened
70 g brown sugar
70 g caster sugar
pinch salt
2 egg yolks
2 tsp vanilla extract
225 g plain flour
75 g rice flour (sub with plain)
½ tsp baking powder
80g macadamias, roughly chopped
110g white eating chocolate, chopped into pretty small pieces
Ingredients
175g butter, unsalted, softened
70 g brown sugar
70 g caster sugar
pinch salt
2 egg yolks
2 tsp vanilla extract
225 g plain flour
75 g rice flour (sub with plain)
½ tsp baking powder
80g macadamias, roughly chopped
110g white eating chocolate, chopped into pretty small pieces
6og dried pienapple pieces, coarsely chopped
Method
Beat butter, sugar and salt on medium (speed 5) using a handheld mixer for 1 minute until smooth. Add egg yolks and vanilla, beat for 1 minute or until smooth. Add baking powder, rice flour and half the plain flour. Beat with mixer on medium speed until flour is incorporated.
Add remaining flour and beat with mixer until flour is incorporated. Add macadamia nuts and chocolate, then mix through with a wooden spoon (dough gets a bit too hard to use mixer).
Scrape mixture onto a work surface, press together and shape into a 22cm log. Roll up in baking paper or cling wrap, twist ends then refrigerate for 2 hours.
Slice and bake
Preheat oven to 200°C, conventional. Line 2 trays with baking paper. Remove the log from the fridge, unwrap and slice into 1cm thick slices (18 cookies). Place 9 cookies on each tray, then bake for about 7 minutes.
Preheat oven to 200°C, conventional. Line 2 trays with baking paper. Remove the log from the fridge, unwrap and slice into 1cm thick slices (18 cookies). Place 9 cookies on each tray, then bake for about 7 minutes.
Turn the oven down to 170°C conventional, switch the trays between shelves then bake for another 15 minutes, or until just set and golden around the edges. Remove from the oven and cool cookies on a tray for 10 minutes before transferring to a cooling rack. Cool completely before eating.
Storage - keep in an airtight container for 4 to 5 days.
See you all again next Monday for 5 days of Christmas treats aka, Xmas week 2024.
Bye for now,
Jillian
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