Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
3. Add the egg yolk and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the white chocolate chips and chopped macadamia nuts.
7. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
8. Flatten each ball slightly with the back of a fork, making a criss-cross pattern on top.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 biscuits
Nutritional information:
Per serving:
Calories: 180
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 70mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 12g
Protein: 2g
Substitutions for ingredients:
- You can use milk chocolate or dark chocolate chips instead of white chocolate chips.
- You can use any other type of nut, such as almonds or pecans, instead of macadamia nuts.
Variations:
- Add 1 teaspoon of cinnamon to the dough for a spiced twist.
- Use chopped dried cranberries instead of white chocolate chips for a tart flavor.
- Add 1 tablespoon of lemon zest to the dough for a citrusy kick.
Tips and tricks:
- Make sure the butter is softened to room temperature before starting the recipe.
- Don't overmix the dough, or the biscuits will be tough.
- If the dough is too sticky, refrigerate it for 30 minutes before rolling into balls.
- Store the biscuits in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the biscuits in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the biscuits, place them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the biscuits on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with a sprig of fresh mint or a drizzle of melted white chocolate.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These biscuits are perfect on their own, but you could also serve them with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the biscuits are too crumbly, add a tablespoon of milk to the dough.
- If the biscuits are too flat, refrigerate the dough for 30 minutes before baking.
- If the biscuits are too hard, reduce the baking time by a few minutes.
Food safety advice:
Make sure to wash your hands and all equipment before starting the recipe. Store the biscuits in an airtight container to prevent contamination.
Food history:
Abernethy biscuits are a traditional Scottish biscuit that dates back to the 18th century. They are named after Dr. John Abernethy, a famous physician who recommended them to his patients as a digestive aid.
Flavor profiles:
These biscuits are sweet and buttery, with a crunchy texture from the macadamia nuts and a creamy flavor from the white chocolate chips.
Serving suggestions:
Serve these biscuits as a sweet treat for afternoon tea or as a dessert after dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Australian