Servings – 18 • Cooking Time – 13 mins • Prep Time – 5 mins
Ingredients:
- 225g plain flour
- 150g melted butter, cooled
- 75g Horlicks Original
- 200g demerara sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg and 1 egg yolk
- 150 white chocolate, chopped
- 150 macadamia nuts, chopped
Method:
- Pre heat the oven to 180C / 160C fan / gas mark 4
- In a large bowl, mix together the flour, baking powder, salt, sugar and Horlicks Original.
- Add the white chocolate chunks and chopped nuts, stirring well to distribute evenly
- Add the egg, egg yolk and melted butter and bring together to form a soft dough
- Use a small ice cream scoop to portion into small balls, then rest in the fridge for 1 hour. At this point, you can freeze the cookie mixture to use in the future.
- Once chilled, place on a tray about 6-8cm apart and bake for 12-13 mins.
- When the cookies have been baking for about 8 minutes, lightly dust the top with an extra sprinkle of Horlicks Original for a wonderfully caramelised finish.
- Allow the cookies to firm up by cooling for 5 mins before you eat.
Chef’s Tip
Try substituting the Horlicks Original for Horlicks Chocolate, swap the white chocolate for milk chocolate and use hazelnuts instead of macadamia. Amazing!