Name: Thermomix Macadamia & White Chocolate Chip Biscuits
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 150 g butter (, softened); 80 g caster sugar; 80 g brown sugar; 1 egg; 2 tsp vanilla extract; ¼ tsp salt; ½ tsp bi-carb soda; 225 g plain flour; 150 g white chocolate chips; 70 g macadamia nuts (, roughly chopped)

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Need a batch of yummy cookies in a hurry? These Thermomix Macadamia & White Chocolate Chip Biscuits are sure to be the perfect cookie tin filler!

I love these biscuits because they are SO easy to make. Plus the combination of macadamia nuts and white chocolate is pretty much just the best thing ever! Yum!

This is a super versatile biscuit recipe, so feel free to leave out the nuts if you’re catering for allergies – or perhaps add in some dried fruits if you prefer. You really can’t go wrong with these super simple Thermomix Macadamia & White Chocolate Chip Biscuits.

Thermomix Macadamia & White Chocolate Chip Biscuits

5 from 2 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Servings:

Ingredients

150 g butter , softened
80 g caster sugar
80 g brown sugar
1 egg
2 tsp vanilla extract
¼ tsp salt
½ tsp bi-carb soda
225 g plain flour
150 g white chocolate chips
70 g macadamia nuts , roughly chopped

Instructions

Preheat oven to 170 degrees celsius (fan-forced).
Line two large baking trays with greaseproof paper and set aside.
Place the softened butter, caster sugar and brown sugar into the Thermomix bowl (with the butterfly inserted).
Mix on Speed 4 for 20 seconds.
Scrape down the sides of the bowl and mix for a further 40 30 seconds, Speed 6 (or until pale and creamy).
Reduce to Speed 2 and with the butterfly still turning, add the egg and vanilla extract through the MC hole.
Increase to Speed 4 for 20 seconds.
Remove the butterfly.
Add the salt, bi-carb soda and plain flour to the bowl.
Mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Fold the white chocolate chips and the chopped macadamia nuts through with the spatula.
Place the dough into the fridge for 15 minutes (optional).
Roll into heaped teaspoon sized balls and place onto the prepared trays (leave a gap between each cookie to allow for spreading).
Cook for 8-10 minutes or until just lightly golden.
Allow to cool slightly on the baking trays before transferring to a wire rack to cool completely.