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Double Chocolate Macadamia Biscuits
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Hands up who loves a rich, chunky, double chocolate biscuit with just the right crispness and chewiness to it. Well today we have the perrrfect recipe for you.
Feast your eyes on these delectable beauties.
Since having our baby girl, I'm becoming more and more conscious of all the icky preservatives and copious amounts of sugar in packaged food. Don't get me wrong, I like things sweet, really I do, but it seems the standard of sweet is off the richter scale in most packaged food.
Whenever I buy pre made biscuits, I'm always left a little disappointed and remind myself that I should know better. A) If I make them myself I know exactly what goes into them and B) I can dial the sweetness down a notch,just to my liking.
So how do I like my chocolate biscuits? Dark, rich, chunky & chewy with a bite.
These double chocolate biscuits, with the addition of creamy macadamia nuts, have been my evening indulgence of late. If you can time it right, there is nothing better than eating these biscuits straight from the oven so the dark chocolate oozes through each mouthful. Heaven!
The below recipe makes approx 16 so if you're not planning on serving them all up at once, bake only what you plan on eating and freeze the rest. The cookie dough balls with last in the freezer for up to 3 months. Just pull out a few whenever you fancy them. That way you'll always have fresh, gooey biscuits.
Double Chocolate & Macadamia Biscuits
- Butter 160g melted
- Brown Sugar 2/3 cup
- Raw Sugar 1/4 cup
- Plain Flour 1 1/2 cups
- Cocoa 1/4 cup
- Cornflour 1 tsp
- Bicarb Soda 1/2 tsp
- Vanilla Extract 1/2 tsp
- Sea Salt 1/2 tsp
- Free Range Egg 1, gently whisked
- Dark Chocolate 150g roughly chopped
- Macadamia Nuts 1/4 cup roughly chopped
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