GLUTEN-FREE MACADAMIA AND WHITE CHOCOLATE COOKIES
Years ago, the Byron Bay Cookie Company used to make some very decent gluten-free Macadamia and White Chocolate Cookies. In those days, when there wasn’t a lot of gluten-free on the market, they were a stand-out.
Sadly, the quality of the product didn’t last, but if you like a good cookie, please try a batch of our Macadamia and White Chocolate Cookies.
They’re very easy to make and, I think, they’re every bit as good as the originals. Maybe they even have the edge. (And honestly, I have eaten enough of both to know.)
Jan
MACADAMIA AND WHITE CHOCOLATE COOKIES
Makes around 30
250 gm unsalted butter, softened
200 gm brown sugar
60 gm caster sugar
2 large eggs
400 gm Revenge plain gluten-free flour mix
3 teaspoons gluten-free baking powder
2 teaspoons guar gum
1 teaspoon sea salt
300 gm good quality white chocolate, chopped into small chunks
120 gm macadamia nuts, roughly chopped
Preheat oven to 200°C. Line two large baking sheets with baking paper.
Combine butter, brown sugar and caster sugar in a large bowl and beat well until smooth and creamy.
Add the eggs and beat until combined.
In a separate bowl add the gluten-free flour, baking powder, guar gum and salt and whisk to blend. Gently fold flour mixture through butter and egg mixture until combined.
Add white chocolate and macadamia nuts and mix through. Refrigerate the dough for an hour or more to firm up.
Take a big spoonful and roll into about the size of a golf ball, (disposable gloves are useful if you have them because the dough can be quite sticky).
Flatten the ball to make a roughly round cookie about 1cm thick.
Continue with the rest of the dough, placing the cookies on the lined trays and allowing a few centimetres all round so they can spread.
Bake for around 12 minutes until golden brown, turning trays if necessary.
Cool on the trays until the cookies are firm.
They’ll keep well in an airtight container for at least a week. (Actually, they even get better after a day or two!)