INGREDIENTS:

MAKES 12 COOKIES

THIS RECIPE WAS INSPIRED BY PANA'S WHITE CHOCOLATE & MACADAMIA CHOCOLATE

• 60G NUTTELEX
• 150G RAW OR BROWN SUGAR
• PINCH OF SALT
• 65ML DAIRY FREE MILK
• 1 TSP VANILLA EXTRACT
• 180G NODO GLUTEN FREE PLAIN FLOUR
• 1/2 TSP NODO XANTHAM GUM
• 90G DARK CHOCOLATE CHIPS
• 50G MACADAMIA NUTS (OPTIONAL)
• 2 PACKETS OF PANA MACADAMIA CHOCOLATE

METHOD

1. CREAM NUTTELEX, SUGAR & SALT UNTIL SMOOTH, LIGHTLY AND FLUFFY.
2. MIX IN MILK AND VANILLA
3. ADD FLOUR, XANTHAM HUM & COMBINE
4. FOLD IN CHOCOLATE CHIPS & NUTS
5. REFRIDGERATE UNTIL FIRM
6. ROLL DOUGH INTO 12 BALLS AND PLACE ONTO GREASED TIN. SLIGHTLY FLATTEN.
7. BAKE FOR 8 MINS, REMOVE FROM OVEN AND PLACE PANA CHOCOLATE SQUARE INTO THE MIDDLE OF COOKIE, PLACE BACK INTO OVEN AND BAKE FOR FURTHER 8-10MINS, UNTIL GOLDEN AND BEAUTIFUL.