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Caramelised white chocolate and macadamia cookies

Biscuit Gluten free
Makes 25
Prep 20 min
Cook 15 min

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.


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


  1. Weigh out half the butter into a small saucepan and place on a medium-high heat. Cook, whisking often, for about five minutes, until the butter turns amber and smells nutty.
  2. Meanwhile, put the remaining butter, both sugars and the vanilla bean paste into a large bowl, then pour in the hot butter, stir to combine, then set aside for five or so minutes, until the rest of the butter is completely melted. Add the egg and egg yolks, and mix for about 30 seconds, until well combined and emulsified. Add all the remaining ingredients and mix until all traces of flour disappear. Cover the surface with clingfilm or similar, and refrigerate for about an hour and a half, until firm.
  3. Heat the oven to 190C (180C fan)/390F and line two or three large baking trays with greaseproof paper. Using a spoon, scoop out a 50-55g piece of cookie dough, roll it into a ball and place on a lined tray. Repeat with the remaining dough, spacing the balls well apart – you should be able to fit about eight cookies on each tray.
  4. Bake for seven minutes, then rotate the tray, and bake for three minutes more, until the cookies are lightly golden at the edges and the centres are puffy and pale. Remove and leave to cool on the tray for eight to 10 minutes before eating, assuming you can wait that long.