Macadamia & White Chocolate Cookies

by Jo

makes 8-10

"These cookies are by far my favourite. If you can’t find the Sweet William white cooking buttons then you can buy the Sweet William white bars instead and chop into small chunks. The bars together with the no-egg replacer are readily available in most supermarkets."

2 cups plain flour
1 tsp bi-carb soda
Pinch salt
¾ cup soft brown sugar
¾ cup granulated sugar
1 cup vegan margarine
2 teaspoons vanilla extract
4 teaspoons egg replacer
6 tablespoons water
1½ cups Sweet William white cooking buttons
1 cup chopped macadamia nuts


Directions

Preheat oven to 180°.

Grease two large baking trays.

Sift together flour, bi-carb soda and salt.

Whisk together the egg replacer and water until very frothy. This may take a few minutes by hand, but will be quicker with an electric whisk or blender.

Cream together the margarine, sugars and vanilla extract.

Add the egg replacement mixture and mix thoroughly.

Add half of the flour mixture and continue mixing until well combined. Gradually add the remaining flour mix.

Stir through the cooking buttons and macadamia nuts.

Form a couple of tablespoons of the mixture at a time into balls and flatten into thick discs and place on baking tray. Leave space between each cookie as they will spread during cooking.

Cook for about 10-15 minutes. The biscuits should be pale golden when cooked, this will give a slightly chewier cookie. If you prefer a crunchier texture leave them in for an extra minute or two until they are slightly darker brown. When you remove the biscuits from the oven they will be very soft. Leave them on the baking tray to cool until they are firmer and then transfer to a cooling rack.

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