This is a delicious cookie recipe and better yet it ships perfectly in care packages. I was ridiculously excited when my friend called me to tell me he’d received them and how quickly they were devoured.
Being from Queensland, it’s kind of hard for me to go past Macadamia Nuts also referred to as the Queensland Nut and is readily available. I love their crunchy buttery texture and are by far one of my favourite nuts!
I came across it on an American site when looking for something more interesting to make and send to my sailor. I’m working my way through her list of recommended cookies. I’ve converted it to metric measures and tweaked it a little bit (because I like lots of nuts and chocolate in my biscuits). Here’s the original recipe.
Tips for packaging them for a safe journey. I have a vacuum sealer (although zip lock bags work well too). I sealed them up and then put them in a Pringles container. This way they don’t get smashed up on their journey over. I was told they tasted like I’d just made them and they were perfectly intact.
What you need
- 450g plain flour
- 1 tsp Baking Powder
- 175g Butter (cubed)
- 200g Brown Sugar
- 85g Castor Sugar
- 2 eggs
- 1 tbsp Vanilla Essence
- 1 ½ cups dried cranberries
- 1 ½ cups white chocolate chips
- 1 cup macadamia nuts (coarsely chopped)
In all fairness I didn’t really measure the cranberries, chocolate chips or macadamias. At Woolies or Coles you can buy them in 200-250g packets. I just put in a full packet of dried cranberries and nuts and ¾ of a packet of the chocolate chips.
What to do
- Preheat your oven to 180
- Chop your nuts coarsely.
- Cream the butter and sugar until light and fluffy.
- Add the vanilla and one egg at a time.
- Sift the dry ingredients into your mixing bowl and mix until combined.
- Add the cranberries, chocolate chips and nuts and mix until combined.
- This is another mix that I rolled into a log about 10cm width and cut into 2.5cm thick pieces. Alternatively about a tablespoon of the mixture and shaped with your hands into a circle will give you a perfect sized cookie to fit into the Pringle container. These cookies do not spread a lot when cooked.
- Bake for 8–10 minutes or until golden brown.
- I get really, really bored hand rolling the cookies so I tend to roll the dough into a log about the width of a 50 cent piece and pop it in the fridge until it firms up again. Once its firm I cut about 1.5cm pieces off my dough log. I find it takes about a third of the time it does hand rolling each bally.
- If you’re shipping them overseas stack them in a line and vacuum seal them. I then pop them in a Pringles container before putting them in the postage box. This seems to stop them from getting broken up and I’m told they arrive fresh 🙂