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Macadamia, Mango & White Chocolate Cookies
Chewy on the inside, crunchy on the outside with the flavours of roasted macadamia nut, dried mango and white chocolate. A new family favourite!
sweetened condensed milk
roasted macadamia nuts
Preheat oven to 180 C/ 160 C fan/ gas mark 4 and line a baking sheet with baking paper or a silicone baking mat.
Cream together butter and sugar until light and fluffy. Add the condensed milk and vanilla and cream together until well incorporated.
Using a wooden spoon, add the flour to form a soft dough.
Fold in the nuts, chocolate and mango. You can, at this stage, freeze the dough for later, or keep in the fridge for up to a week.
Pinch off pieces of cookie dough about the size of a walnut and arrange on the baking tray approximately 2 inches apart.
Bake in the centre of the oven for 12-15 minutes until golden.
Leave the cookies on the baking tray to cool for a few minutes before transferring to a wire rack to cool completely.
Make sure you allow the baking sheet to cool down between batches.
Store in an airtight container. Cookies will keep for several days.
Recipe from www.elizabethskitchendiary.co.uk