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
- CREAM NUTTELEX, SUGAR & SALT UNTIL SMOOTH, LIGHTLY AND FLUFFY.
- MIX IN MILK AND VANILLA
- ADD FLOUR, XANTHAM HUM & COMBINE
- FOLD IN CHOCOLATE CHIPS & NUTS
- REFRIDGERATE UNTIL FIRM
- ROLL DOUGH INTO 12 BALLS AND PLACE ONTO GREASED TIN. SLIGHTLY FLATTEN.
- 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.
