White Chocolate and Macadamia Nut.......  with love from Edmonds

White Chocolate and Macadamia Nut....... with love from Edmonds

IMG_6240.JPG

Everyone I know, has an Edmonds favourite - one particular recipe that their mum, nana or auntie used to make....  It is a cookbook that has become part of New Zealands' identity.

I have been sent a copy of the new fully illustrated version (don't worry there is a giveaway below)- a bunch of the old favourites and a few newbies - It was ridiculously difficult to choose a recipe from amongst my old favourites - so I took a 'newbie' for a test drive in my kitchen.  

White Chocolate and Macadamia Nut Biscuits

- Macadamias are in season at the moment, seemed reasonable enough for me.....

The kitchen quickly become filled with the intoxicating warm chocolate and vanilla smell and drew all the usual attention - " no I need to take a picture before you can eat them all" "well just say the kids ate you homework...."  I love how their humour develops as they get a little older....  okay but pick out the crooked or broken one....  you might even recognise the conversation...

 

White Chocolate and Macadamia Nut Biscuits

Ingredients:
200g butter, softened
1 cup caster sugar
2 eggs
1 teaspoon vanilla essence
3 cups Edmonds standard flour
2 teaspoons Edmonds baking powder
100g chopped white chocolate
1/3 cup chopped macadamia nuts

Method:
Cream butter and caster sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in essence.
Sift flour and baking powder.  Stir in to creamed mixture along with chocolate and nuts.
Take heaped teaspoons of mixture and roll into balls.
Place on greased oven trays, allowing room for spreading.
Flatten slightly with a floured fork.
Bake at 180° for 15-18 minutes until golden.
Cool on wire racks.
Makes 40 biscuits.

I love this smell of fresh baking, but I'm not always so keen on the time and effort (or the dishes), so I am going to let you in on one of my little life hacks....  When I make a recipe like this - I split the the dough in half and roll it into a log (use a piece of baking paper to wrap the cookie dough) and put in it the freezer.... when I have no time (or the cookies are gone too quickly) I take the log out and cut slices, place them on a baking tray and bake them.  This is especially useful if you going away on holiday -  just take a few frozen cookie logs with you....

For those of you with kids - this is the classic 'participation cookie' - roll in small balls then squish with a fork - who doesn't remember doing this as a child....

 

Check out some of the other Blogs on the Best of Baking Tour:

dorothy nada: June 20

Tall, Short & Tiny: June 21

The Bubbalino Kitchen: June 22

The Book Date, June 23

Planet Bake Life: June 27

The Little Housewife: June 28

If you would like the chance to win a copy for you AND a friend - head on over to follow my Insta account  'like' the Edmonds post (when it appears) tag the friend you think would enjoy a copy.... entries close on June 30.

Breakfast at Bills

Breakfast at Bills

Cinco de Mayo

Cinco de Mayo

0