Imagine sinking your teeth into a cookie that perfectly balances the buttery richness of shortbread with the sweet, creamy notes of white chocolate and the satisfying crunch of macadamia nuts. These Byron Bay White Chocolate Macadamia Nut Cookies are exactly that – a symphony of textures and flavors that will transport you to the sun-kissed shores of Australia with every bite. This recipe, inspired by the laid-back vibe of Byron Bay, is designed to be approachable for bakers of all levels, delivering a consistently delicious result that will impress your friends and family.
Why You Will Love This Recipe
There are countless cookie recipes out there, but these Byron Bay White Chocolate Macadamia Nut Cookies stand out for several reasons. Firstly, the combination of rice flour and all-purpose flour creates a uniquely tender crumb that practically melts in your mouth. The rice flour also contributes a subtle, almost sandy texture that is incredibly satisfying. Secondly, the generous amount of white chocolate and macadamia nuts ensures that every bite is bursting with flavor and textural contrast. The chopped macadamia nuts provide a delightful crunch that complements the smooth, creamy white chocolate. Finally, the log-shaping method makes these cookies incredibly easy to prepare. No need to fuss with individual cookie dough balls – simply shape, chill, slice, and bake! These cookies are perfect for afternoon tea, holiday baking, or any occasion that calls for a touch of indulgence. They’re also surprisingly addictive, so be warned – you might find yourself making batch after batch!
Ingredients:
Cups
Metric
- 175g / 5.5 oz butter, unsalted, softened (11 US tbsp)
- 1/3 cup brown sugar
- 1/3 cup white sugar, caster/superfine best
- 1/8 tsp salt
- 2 egg yolks
- 2 tsp vanilla extract/essence
- 1 1/2 cups flour, plain/all-purpose
- 1/2 cup rice flour (sub with plain)
- 1/2 tsp baking powder
- 100g / 3.5 oz macadamias, roughly chopped
- 125g / 4 oz white eating chocolate, chopped into pretty small pieces (not baking chocolate)
Preparation:
Step 1: In a large bowl, cream together the softened butter, brown sugar, white sugar, and salt. Use a hand-held mixer on medium speed (speed 5 if your mixer has numbered settings) and beat for about 1 minute, or until the mixture is smooth and well combined. This step is crucial for creating a light and airy base for your cookies, so don’t rush it! Make sure the butter is properly softened but not melted, as this will affect the texture of the final product. The sugar should be evenly distributed throughout the butter, creating a homogenous mixture.
Step 2: Add the egg yolks and vanilla extract/essence to the creamed butter mixture. Continue beating with the mixer for another minute, or until the egg yolks are fully incorporated and the mixture is smooth and creamy. The egg yolks add richness and moisture to the cookies, while the vanilla extract enhances the overall flavor profile. Be sure to scrape down the sides of the bowl as needed to ensure that all ingredients are evenly combined.
Step 3: In a separate bowl, whisk together the baking powder, rice flour, and half of the all-purpose flour. This ensures that the baking powder is evenly distributed throughout the flour mixture, which is essential for creating cookies that rise properly. Add this dry mixture to the wet ingredients (butter, sugar, egg yolks, and vanilla) and beat with the mixer on medium speed until the flour is just incorporated. Be careful not to overmix at this stage, as overmixing can lead to tough cookies.
Step 4: Add the remaining all-purpose flour to the bowl and continue beating with the mixer until the flour is fully incorporated. The dough will start to come together and become quite thick. At this point, add the chopped macadamia nuts and white chocolate pieces to the dough. Mix through with a wooden spoon until the nuts and chocolate are evenly distributed throughout the dough. The dough will become quite stiff at this stage, so using a wooden spoon is preferable to using the mixer, which may struggle with the thick consistency.
Step 5: Scrape the cookie dough mixture onto a clean work surface. Gently press the dough together to form a cohesive mass. Shape the dough into a log approximately 22cm/9″ long. The log shape makes it easy to slice the cookies into uniform sizes, ensuring even baking.
Step 6: Wrap the log of cookie dough tightly in baking paper or cling wrap. Twist the ends of the wrapping to seal the log completely. Refrigerate the wrapped log for at least 2 hours, or preferably overnight. Chilling the dough allows the gluten to relax, which results in more tender cookies. It also firms up the dough, making it easier to slice.
Step 7: Preheat your oven to 200°C/390°F (180°C fan). Line two baking trays with baking paper. The baking paper prevents the cookies from sticking to the trays and makes for easy cleanup.
Step 8: Remove the log of cookie dough from the refrigerator and unwrap it. Using a sharp knife, slice the log into 1.75cm / 3/4″ thick slices. You should get approximately 12 – 13 cookies from the log.
Step 9: Place 6 cookie slices on each prepared baking tray, leaving some space between each cookie to allow for spreading during baking.
Step 10: Bake the cookies for 10 minutes at 200°C/390°F (180°C fan). After 10 minutes, turn the oven down to 170°C/340°F (150°C fan) and switch the trays between shelves. This ensures that the cookies bake evenly.
Step 11: Continue baking the cookies for another 15 minutes, or until they are golden brown around the edges. Keep a close eye on the cookies during the last few minutes of baking to prevent them from burning.
Step 12: Remove the baking trays from the oven and allow the cookies to cool on the trays for a few minutes before transferring them to a wire rack to cool completely. Cooling the cookies on the trays allows them to firm up slightly, making them easier to handle.
COOKING Rating:
Easy
Serving Suggestions:
These Byron Bay White Chocolate Macadamia Nut Cookies are delicious served on their own with a cup of tea or coffee. They also make a wonderful addition to a dessert platter or a gift for friends and family. For an extra touch of indulgence, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. They are also fantastic crumbled over yogurt or used as a base for a simple ice cream sandwich.
Tips:
- Softened Butter is Key: Make sure your butter is properly softened before creaming it with the sugar. The butter should be soft enough to press your finger into easily, but not melted.
- Don’t Overmix: Be careful not to overmix the dough, as this can lead to tough cookies. Mix until the flour is just incorporated.
- Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking. It also allows the flavors to meld together and develop.
- Use High-Quality White Chocolate: The quality of the white chocolate will have a significant impact on the flavor of the cookies. Use a good-quality eating chocolate, not baking chocolate.
- Toast the Macadamia Nuts: For an extra nutty flavor, try toasting the macadamia nuts before adding them to the dough. Simply spread the nuts on a baking sheet and bake at 180°C/350°F for 5-7 minutes, or until lightly golden brown.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes (includes chilling time)
Nutritional Information: (Per Cookie, estimated)
Calories: 250
Protein: 3g
Sodium: 50mg
Conclusion
These Byron Bay White Chocolate Macadamia Nut Cookies are more than just a recipe; they are an invitation to experience the relaxed, sun-drenched lifestyle of the Australian coast. With their perfect balance of buttery richness, sweet white chocolate, and crunchy macadamia nuts, these cookies are sure to become a new favorite in your household. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible treats. You won’t be disappointed!
Questions and Answers:
- Can I substitute the rice flour with something else? Yes, if you don’t have rice flour on hand, you can substitute it with an equal amount of all-purpose flour. However, keep in mind that the rice flour contributes to the cookies’ unique tender crumb and slightly sandy texture, so the results may be slightly different.
- What kind of white chocolate should I use? It’s best to use a high-quality white eating chocolate, not baking chocolate. Baking chocolate often has a lower cocoa butter content and may not melt as smoothly or taste as good as eating chocolate. Look for a white chocolate bar with a good reputation and a high cocoa butter content (around 30% or higher).
- Can I use salted butter instead of unsalted butter? While it’s generally recommended to use unsalted butter in baking so you can control the amount of salt, you can use salted butter if that’s all you have. Just reduce the amount of salt you add to the recipe by half (so use 1/16 tsp instead of 1/8 tsp).
- How long will these cookies last? These cookies will last for up to 5 days when stored in an airtight container at room temperature. They can also be frozen for longer storage. To freeze, wrap the cooled cookies individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Can I add other nuts to this recipe? Absolutely! Feel free to experiment with other nuts, such as almonds, pecans, or walnuts. Just make sure to chop them into small pieces and add them in the same amount as the macadamia nuts (100g / 3.5 oz). You could even try a combination of different nuts for a more complex flavor profile.
