BISCUIT HEAVEN
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For the white chocolate & cashew cookies, see page 42
White chocolate & macademia cookies
MAKES 18
225g (8oz) plain flour
150g (5½oz) melted butter, cooled
75g (2¾oz) Horlicks Original
200g (7oz) demerara sugar
1 tsp baking powder
½ tsp salt
1 large free-range egg and
1 free-range egg yolk
150g (5½oz) white chocolate, chopped
150g (5½oz) macadamia nuts, chopped
1 Preheat the oven to 180°C/Gas Mark 4.
2 In a large bowl, mix together the flour, baking powder, salt, sugar and Horlicks Original. Add the white chocolate chunks and chopped nuts, stirring well to distribute evenly.
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3 Add the egg, egg yolk and melted butter and bring together to form a soft dough.
4 Use a small ice cream scoop to portion into small balls, then rest in the fridge for 1 hour. At this point, you can freeze the cookie mixture to use in the future.
Once chilled, place on a tray about 8cm (3in) apart and bake for
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