Caramelised white chocolate and macadamia cookies

Name: Caramelised white chocolate and macadamia cookies
Cuisine: European, British
Ingredients: 300g softened unsalted butter, cut into 2cm cubes; 300g soft dark brown sugar; 75g caster sugar; 20g vanilla bean paste; 1 whole egg plus 2 egg yolks; 175g cassava flour; 150g jumbo oats, blitzed to a very fine powder (as with all gluten-free cooking, check the packet to ensure there’s no risk of cross-contamination with non-GF ingredients); ¾ tsp bicarbonate of soda; ¾ tsp table salt; 1 tsp flaked sea salt; 100g macadamia nuts, toasted and roughly chopped; 200g caramelized white “blond” chocolate (we use Valrhona Dulcey 32%), or regular white cooking chocolate, roughly chopped

Instructions

Caramelised white chocolate is exactly that: white chocolate that’s been caramelised until it tastes of fudge, toast, brown butter and malt all rolled into one. Heaven. It is on the pricey side, but is readily available online. Don’t worry if you can’t get any, though: any white cooking chocolate will also work here. The raw cookie dough can be made up to three days ahead, rolled into balls and kept in an airtight container in the fridge, ready to be baked whenever the mood strikes.

Updated at: Fri, 31 Oct 2025 11:02:25 GMT