These scrumptious bikkies are a constant in our household, I’ve been making them for years. This biscuit recipe deserves a permanent place in your recipe repertoire.
Crunchy and delicious, they last for ages, are great for the lunchbox or with a cuppa at any time. Feel free to swap out the macadamias for roasted hazelnuts for a change.
Preheat oven to 175 C and line baking trays with baking paper Beat the butter and sugar in an electric mixer until they are pale and creamy. Add the egg and vanilla, beating until well combined. Sift together the flour, salt and baking powder and add to the creamed mixture until just combined. Stir in the the chocolate and nuts. Roll heaped tablespoons of the mixture into balls, then slightly flatten and place on the baking tray. Bake for 15 minutes or until the biscuits are just starting to colour. Transfer to a wire rack to cool Store in an airtight container.Ingredients
Instructions
