Macadamia Choc Chunk Biscuits

These crisp biscuits behind a nutty crunch and studded considering little chocolate nuggets are the perfect base for ice-cream sandwiches.

The ingredient of Macadamia Choc Chunk Biscuits

• 125g butter at room temperature
• 100g 1 2 cup caster sugar
• 55g 1 4 cup firmly packed brown sugar
• 1 egg lightly whisked
• 100g dark cooking chocolate coarsely chopped
• 100g macadamia nuts scratchily chopped
• 2 tbsp milk
• 80g dark cooking chocolate chopped into 2cm pieces further
• ice cream to further

The Instruction of macadamia choc chunk biscuits

• to make the macadamia choc chunk biscuits preheat the oven to 160u00b0c 140u00b0c devotee forced line two large baking trays when baking paper
• use electric beaters to beat the butter caster sugar and brown sugar in a bowl until wishy washy and creamy stress inflection in the egg shake up in the flour chocolate macadamia and milk until competently combined
• roll tablespoonfuls of the join up into balls place almost prepared trays 8cm apart allowing room for spreading flatten slightly place the other chocolate pieces roughly speaking top of half the biscuits bake swapping trays halfway through for 12 minutes or until spacious golden set aside to cool going on for trays
• fill the choc chunk biscuits behind the ice cream filling of your choice

Nutritions of Macadamia Choc Chunk Biscuits

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