Free Recipe · Sweet Treats for Thermomix
Buttery slice-and-bake cookies studded with macadamias and white chocolate, mixed in minutes and baked golden. The perfect edible gift that will not melt in the heat.
These white choc and macadamia cookies are made in the Thermomix, chilled into slice-and-bake logs, then baked for just 15 minutes, and the recipe makes 30 cookies. They are vegetarian and soy free, with no fancy piping or rolling required.
Valentine's Day is a chance to celebrate every kind of love, not just the romantic kind, but the love we have for our friends and family too. What better way to show it than baking a batch of these white choc and macadamia cookies?
We think they make the perfect edible gift and, unlike a box of chocolates, they will not melt in the February heat. This recipe makes 30, so there are plenty to box up, share around and still keep a few back for yourself.
The dough comes together in minutes in the Thermomix, then freezes into neat logs so you can slice and bake as many cookies as you like. For an even bake with no sticking and no baking paper, we line the tray with our reusable, naturally non-stick Silicone Baking Mats, of course.
Meet the tool
Golden cookies, no baking paper needed
Silicone Baking Mats
Reusable, naturally non-stick mats you line the tray with, so cookies lift straight off. No baking paper, then wipe clean or pop in the dishwasher.
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White Choc and Macadamia Cookies (for Thermomix)
Makes 30 · Thermomix or thermo cooker · 15 min prep, plus 3 hours chilling, then 15 min bake
Ingredients
The Tools
Reusable non-stick mats, line the tray so cookies lift straight off.
Shop now →Method
Place the macadamia nuts in the TC bowl, chop 2 sec / speed 5. Set aside.
Without cleaning the TC bowl, add the raw sugar, brown sugar, butter and vanilla, mix 1 min / speed 4.
Add the eggs, mix 10 sec / speed 4.
Add the flour and baking powder, mix 10 sec / speed 3.
Add the reserved macadamias and the white chocolate buttons, knead 2 min / interval speed.
Lay out 2 large sheets of cling film and place half the dough in the middle of each. Shape into a log and roll up securely by twisting both ends. Repeat with the remaining dough. Freeze for a minimum of 3 hours.
Preheat the oven to 160C.
Unwrap the dough and use a sharp knife to cut into 1 cm disks. Line a baking tray with a Silicone Baking Mat, lay on the disks and bake for 15 minutes, or until lightly browned.
To finish
Place the cookies on a rack to cool before serving. They keep well in an airtight container and, because they will not melt in the heat, they box up beautifully as an edible gift.
Make ahead: the dough freezes into logs, so you can slice off and bake as many cookies as you like and keep the rest frozen for next time.
Frequently Asked Questions
How many cookies does this recipe make?
It makes 30 cookies, so there are plenty to share around, box up as gifts and still keep a few back for yourself.
Do these make a good edible gift?
Yes. Unlike a box of chocolates, they will not melt in the February heat, which makes them a lovely Valentine's or thank-you gift for friends and family.
Can I prepare the dough ahead of time?
Yes. The dough is shaped into logs and frozen for at least 3 hours before slicing and baking, so you can make it in advance and bake the cookies fresh whenever you are ready.
Are these cookies vegetarian?
Yes, they are vegetarian and soy free.
Want to bake more from your Thermomix?
Our reusable, naturally non-stick Silicone Baking Mats take the baking paper and scrubbing out of every bake, from cookies and slices to roasting veg. Line, bake, wipe clean.
