Choc-macadamia biscuits

Macadamias are a rich and decadent nut, high in healthy monounsaturated fat, which adds a buttery flavour when baked.

• 1 cup macadamia nut halves
• 125g unsalted butter, softened
• 1/2 cup caster sugar
• 1 egg
• 1/2 teaspoon vanilla essence
• 1 teaspoon ground cinnamon
• 1 1/3 cups self-raising flour
• 50g milk chocolate, melted, to drizzle

Energy 602kJ	Fat saturated 3.90g
Fat Total 9.70g	Carbohydrate sugars g
Carbohydrate Total 12.40g	Dietary Fibre 0.80g
Protein 1.80g	Cholesterol 16.00mg
Sodium 66.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C/160C fan-forced. Place macadamia nuts on a baking tray. Roast for 3 to 5 minutes or until light golden. Allow to cool completely.

2. Step 2

   Reduce oven to 160C/140C fan-forced. Line 2 large baking trays with baking paper.

3. Step 3

   Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla and cinnamon. Beat until just combined. Add flour and macadamia nuts. Using a wooden spoon, stir until well combined.

4. Step 4

   Spoon level tablespoons of mixture, 4cm apart, onto prepared trays. Bake for 18 to 20 minutes or until light golden. Cool on trays for 5 minutes. Transfer to wire rack to cool completely.

5. Step 5

   Drizzle biscuits with melted chocolate. Set aside for 30 minutes to set. Serve.

These biscuits can be stored in an airtight container at room temperature for up to 3 days.

Make double-choc macadamia biscuits by decreasing the amount of flour to 1 1/4 cups and adding 1 1/2 tablespoons cocoa powder.

Once opened, store macadamia nuts in the fridge. Use within 2 months.