The mixture for moulded biscuits is fairly soft but firm enough to shape into balls. It needs to be handled lightly and gently.
To make about 15 cookies, you will need:
- 75g (3oz) butter, softened
- 75g (3oz) granulated sugar
- 75g (3oz) soft light brown sugar
- 1 tsp vanilla extract
- 1 egg, beaten
- 175g (6oz) self-raising flour
- Pinch of salt
- 125g (4oz) chocolate drops
- 75g (3oz) macadamia nuts, roughly chopped.
1. Preheat the oven to 180°C (160°C fan) mark 4 and grease two baking sheets. Cream the butter until soft, then beat in the sugars and vanilla extract. Mix in the egg.
2. Sift the flour and salt into a bowl. Fold into the creamed mixture. Add the chocolate drops and 50g (2oz) macadamia nuts. Stir together until thoroughly combined.
3. Roll the mixture into about 15 balls and arrange on the prepared baking sheets, leaving space for the cookies to spread.
4. Flatten lightly with a wet fork. Sprinkle the remaining nuts on top, pressing them down lightly
5. Bake for 10 minutes, or until golden. Leave to cool on wire racks. Eat warm.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
