Chocolate chunk and macadamia biscuits

Chocolate chunk and macadamia biscuits


1 person made this

About this recipe: These biscuits are simply irresistible eaten while still warm, when the chocolate chunks are soft and melting. Macadamia nuts add a crunchy texture, but can be omitted if you prefer. Like the chocolate, the nuts should be in large pieces.

Ariana Klepac

Serves: 12 

  • 120 g reduced-salt margarine
  • 55 g firmly packed brown sugar
  • 1/2 teaspoon vanilla essence
  • 1 egg, beaten
  • 85 g white self-raising flour
  • 65 g wholemeal plain flour
  • 3 tablespoons cocoa powder
  • 1/4 teaspoon baking powder
  • 120 g good-quality dark chocolate (at least 70% cocoa solids), roughly chopped
  • 45 g macadamia nuts, roughly chopped
  • 3 tablespoons low-fat milk

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat the oven to 190ºC. Line 2 baking trays with baking paper. Place the margarine, sugar and vanilla essence in a large bowl and beat with an electric mixer until light and fluffy. Add the egg and beat well.
  2. Sift the self-raising and plain flours, cocoa powder and baking powder over the creamed mixture, tipping in any bran left in the sieve, and stir to combine thoroughly. Add the chocolate, nuts and milk, and mix together.
  3. Place tablespoonfuls of the mixture on the baking trays, arranging them well apart so they have space to spread during baking. Flatten slightly with the back of a fork, then bake for about 15 minutes or until soft and springy.
  4. Leave the biscuits to cool slightly on the baking trays, then transfer to a wire rack. Serve them while still slightly warm or leave until cold. They can be kept in an airtight container for up to 5 days.

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