White Chocolate, Macadamia and Coconut Cookies

Last year, Nestle bought out a book ‘Australia’s Sweet Baking Favourites’ as part of a promotion when you bought a few of their products.  Being the recipe book collection/addict that I am, naturally I got it.  There are some great traditional favourites in this book, but I was eager to add my own spin to a recipe. I settled on the White Choc Chip and Macadamia Cookie recipe since I had a few organic (read expensive) macadamias left over from a slice I’d made a few days before.  Naturally, it only seemed right to add coconut to this mixture to make these taste even better.

We LOVED these, and it just adds further proof (not that I needed any) that coconut makes everything taste better.  Enjoy!

white choc chip macadamia and coconut cookies

125g softened butter

3/4 cup brown sugar

1 egg

1 3/4 cup sifted self raising flour

1 cup white chocolate bits

3/4 cup coarsely chopped unroasted macadamias

1/4 cup shredded coconut

* Preheat oven to 170 degrees and line two baking trays with paper

* Beat together the butter and sugar until pale and creamy, then add the egg and beat until just combined.

* Stir through the flour, white chocolate bits, macadamias and coconut until combined

* Roll tablespoons of mixture into balls and place on trays – leave approx 3cm gap between cookies, and press down on them gently to lightly flatten

* Bake for approximately 15 minutes until golden. Leave to cool on trays for 5 minutes before transferring to a wire rack

Chocolate Wheaten Cookies

During my pregnancies, there have only three things that I have really craved, McDonald’s chicken nuggets (with sweet and sour sauce of course!), Berri fruit ice blocks and chocolate coated wheat biscuits.  Luckily I have only recently come across this recipe, I think if I’d known about whilst pregnant, I would have ended up the size of a bus!

These cookies taste great.  In an effort to be good, I only added chocolate bits to half of the cookies, and still really enjoyed them.  To be a ‘true’ chocolate wheaten biscuit, you could dip the back of the cookies in melted chocolate – as suggested in the book. I decided against doing this, as it would have made them even harder to resist.

This recipe comes from an Australian Women’s Weekly book – Cupcakes, Cheescakes and Cookies.  It’s filled to the brim with lots of yummy treats, and has given me lots of ideas…. if only there was enough time to make them all!

Chocolate Wheaten Cookies

90g butter softened

1/2 cup firmly packed brown sugar

1 egg

1/4 cup desiccated coconut

1/4 cup wheat germ

3/4 cup wholemeal plain flour

1/3 cup white self raising flour

1/4 cup dark chocolate bits

* Beat butter & sugar together until smooth, add egg and beat until well combined. Stir in coconut, wheat germ and sifted flours

* Roll sought between 2 sheets of baking paper until it’s around half a cm thick.  Place in fridge for approx 30 minutes

* Preheat oven to 180 degrees and cover two trays with baking paper

* Using a round cutter, cut into dough and place on baking trays approx 3cm apart.  Bring off cut dough together, cover again with baking paper and roll out to make more cookies.

* Lightly press chocolate bits into the top of cookies & bake for 12 minutes.

* Allow cookies to cool on trays for 5 minutes before transferring to a wire rack

Dark Chocolate Cookies with White Choc Chips

YUM! That’s really the only introduction these cookies need.  They are super rich and indulgent with the inclusion of dark brown sugar and cacao powder.  Yes, they may be similar to the Triple Chocolate Cookies I have made in the past – but let’s be honest, you can never have too many chocolate chip cookie recipes, and I’m happy to keep baking them until I find the perfect recipe!  Do you have an amazing choc chip cookie recipe you would like to share?

Yum!

Yum!

125g softened butter

1/2 cup dark brown sugar

1/3 cup caster sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups self raising flour

1/2 cup cacao powder

3/4 cup white chocolate chips

* Beat butter and sugars until light and fluffy. Add the egg and vanilla and beat until combined.

* Sift flour and cacao over butter/sugar mixture, add chocolate chips and stir until combined

* Cover two trays with baking paper, and place tablespoon sized balls of mixture onto trays, leaving approx 3cm between cookies.  Press down the top of each cookie with the back of a spoon and bake for 15 minutes.

* Allow cookies to cool on trays for 5 minutes before transferring to rack.

Linking up with The Multitasking Mummy for Mummy Mondays

Throwback Thursday – Apricot Biscuits

Growing up we had a huge apricot tree in our backyard.  Every summer it would be laden with fruit, which as kids we took for granted and would turn our nose up the fresh fruit -instead we found it more fun to try and hit the unripened fruit over the road with our tennis rackets… that’s another story though! When we were really young it provided shade for our cubby house, this was then replaced by a treehouse when we became older, and we used to spend hours amongst the leaves having all sorts of adventures.  A few years ago Mum told me the sad news that they were going to have to pull down the tree, whilst she had tried her best to save it through many years of drought, it had taken it’s toll.  A new one was planted in it’s place and has since started to provide us with fruit (in much smaller quantities).

Mum would spend hours in the hot kitchen making huge batches of apricot jam that we would then devour throughout the year.  I know that I am biased, but Mum’s jam is the BEST, I won’t ever buy apricot jam from the supermarket as it’s just not the same.  She even blends it for me as I don’t like it to be too lumpy!  Any time a family member is making the trip up to Brisbane, she will always check if I need any jam or sauce (her homemade sauce is awesome too).

So when I saw a recipe in my McAlpins book for Apricot biscuits, it was a no brainer that I was going to give them a go. I was quite generous with the jam, going with three tablespoons instead of the 2 teaspoons indicated.  This made my biscuits very sweet, but no too overpowering.  You could certainly taste the apricot in them – which can never be a bad thing.  They were quite flat, maybe this was because of my changes to the recipe, but they still tasted nice.  For half of the batch, I added 1/4 cup of coconut which I thought really went well with the apricot flavour.  Overall they did taste good, I probably wouldn’t make them again, but I did enjoy the trip down memory lane.

Sweet sugary goodness

Sweet sugary goodness

4 oz caster sugar

3 oz butter

1 egg

2 teaspoons apricot jam

4 oz self raising flour – sifted

* Cream butter and sugar together, add egg and then jam and mix well

* Add flour and beat well

* Drop onto a greased tray using a teaspoon, allowing room to spread

* Bake in a moderate oven for 7 minutes, or until golden.

* Allow to cool on tray for 5 minutes before transferring to a wire rack.

Coconut Biscuits

Looking through Mum’s tattered old recipe book, I came across a few recipes I can clearly remember from my childhood.  These biscuits were one of my favourites growing up. Nan would often send some back home with us after we had been up visiting her for the weekend.  Like a lot of Nan’s recipes, there are just a few ingredients and they are super easy.  They are incredibly light and it’s really hard to stop at one!  This batch made around 18 biscuits – and between 6 of us, there are only 3 left.

Tiff and Liam enjoyed the biscuits

Tiff and Liam enjoyed the biscuits

Click here for metric conversion table

4 oz butter

4 oz castor sugar

2 eggs

2 oz coconut

6 oz self raising flour

  • Preheat oven to 190 degrees
  • Cream butter and sugar
  • Add eggs one at a time and beat in
  • Add dry ingredients and beat on low speed until combined
  • Drop dessertspoons of mixture onto trays lined with baking paper (mixture will be quite runny)
  • Bake for 15 minutes or until a golden colour.  Cool on trays for 5 minutes and then transfer to wire racks.
  • Makes approx 18 biscuits
Yummy!

Yummy!

Throwback Thursday – Coffee Milk Cookies

One of the main things I am enjoying as I work through the McAlpins Recipe book, is the memories a lot of the recipes are bringing back.  Whilst I didn’t know the names of a lot of the treats my Nan used to bake, when I bite into some of the biscuits and cakes I have been making from her book, they take me straight back 20+ years ago to when we would spend every weekend at her place.

Honestly, I only made this recipe because I had a half full tin of condensed milk that I wanted to use up!

These cookies bought back a lot of memories which I loved, but I thought they needed a stronger coffee flavour – this may have something to do with my slight coffee addiction though.

Do you have any family recipes that bring back memories of your childhood?

Click here for metric conversion table

4 oz (1 teacup) self raising flour

pinch of salt

2 oz butter

1 oz castor sugar

1/4 teaspoon vanilla essence

2 tablespoons sweetened condensed milk

1 oz walnuts

1 dessertspoon coffee essence

* Preheat oven to 180 degrees

* Sift flour and salt

* Grind or chop walnuts finely.

* Melt butter, sugar and condensed milk, add coffee and vanilla essence.

* Mix in sifted ingredients and walnuts.

* Roll mixture into small balls, place on greased tray, allowing space for spreading

* Mark the top of each cookie with a knife

* Bake for 15 – 20 minutes

Coffee Milk Cookies

Quick and Easy – Vanilla Snap Biscuits

Another favourite from the Donna Hay Modern Classic 2 book – these yummy biscuits are super easy and a great gift idea (low cost & from the heart… apologies to anyone I may have offended who have received these as a gift!).

The dough can also be frozen so you can have biscuits ready to cook at any time. If you need to bake them super fast, just pop the dough in the microwave on the defrost setting and check it every minute or so.  To jazz them up, I sometimes add hundreds and thousands on the top. You could also drizzle melted chocolate over the baked biscuits to make them look even more special.

185g butter

1 cup castor sugar

1 1/2 teaspoons vanilla extract

2 1/2 cups plain flour

1 egg

1 egg yolk – extra

icing sugar to serve

  • Preheat oven to 180 degrees.
  • Beat butter, sugar and vanilla together (I use my kitchenaid mixer, however the recipe suggests using a food processor)
  • Add the flour, egg and extra egg yolk and beat together to form a smooth dough (if using a mixer, use dough hook attachment, otherwise keep it on a slow setting if you don’t have one)
  • Lightly knead the dough and wrap in glad wrap and pop in the fridge for 30 minutes – or if freezing, wrap in glad wrap and pop into the freezer.
  • Roll out dough (thickness of 5mm) between two sheets of baking paper and using your choice of a cookie cutter, cut out shapes and put onto baking trays lined with baking paper (add hundreds and thousands at this point if you wish).
  • Bake in oven for 10-12 minutes or until golden.  Cool on wire racks
  • Decorate as desired

vanilla snap biscuits