- 150g butter, softened
- ¾ cup caster sugar
- 60g sour cream
- ½ cup macadamia nuts, roughly chopped
- ½ cup white chocolate, chopped
- ½ cup fresh or freeze-dried raspberries
- 1½ cups self-raising flour
- Preheat the oven to 180°C. Line two baking trays with baking paper.
- Cream the butter and sugar with an electric beater for 5-8 minutes until pale and fluffy. Add sour cream and beat in well. Fold in macadamia nuts, chocolate and raspberries, then the flour. Mix gently until blended.
- Roll even-sized spoonfuls and place on the trays, allowing room for spreading. If the dough is quite hard to roll, chill it for 15 minutes first. If you are fussy like me and like your cookies all the same size, weigh them first (mine were about 34g).
- Bake for 12-15 minutes until lightly golden.
Tip: These biscuits are great in the lunchbox, but the kids (big and little) love them as frozen ice-cream sandwiches – simply sandwich two biscuits with a slice of ice-cream and freeze for at least an hour. Yum!