White Chocolate Macadamia Cookies

* if you can get only salted macadamias, rinse before hot and let dab on kitchen paper. E.g. at Aldi, ditto white chocolate.

Preheat the oven to 150 degrees. Mix flour, soda and salt neatly in a medium baking bowl. Set aside.

Finely grind half of the chocolate as ditto of the nuts with an almond grinder, chop the other half. Mix the nuts and the chocolate together.

Using the beaters of an electric mixer, beat the butter, eggs and sugar until creamy, then add the vanilla extract. Gradually add the flour mixture. When the dough is light and creamy, fold in by hand (with a fork) the chocolate and nuts.

Line two baking sheets with parchment paper. Place the dough in neatly heaped teaspoons on the baking sheet, spacing them 3 cm apart. Bake cookies for 20-22 min or until they start to brown. Put the second baking tray in the oven, remove the cookies from the first tray from the parchment paper and place them on a plate or possibly a wire rack. The parchment paper can be reused for the rest of the dough.

Makes about 4 baking trays full.

Tip: Use better chocolate – the more delicious the result!

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