Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Chewy Macademia nut cookies

Cooking time: 
15-30 minutes
Preparation time: 
10-15 minutes
  • 170g Stork tub, softened
  • 340g dark muscavado sugar
  • 1tsp Nielsen-Massey Vanilla Extract
  • 2 medium free range eggs
  • 375g self-raising flour
  • 1 tsp baking powder
  • 1/2tsp salt
  • 1tsp cinnamon
  • 100g chopped macadamia nuts
  1. Cream the Stork, sugar and Nielsen-Massey Vanilla Extract together. When light and fluffy, gradually add the eggs and beat until a batter is formed
  2. Add the flour, baking powder, salt and cinnamon and mix until smooth. Stir in the macadamia nuts. Wrap the dough in Clingfilm and chill for 2 hours in the refrigerator (or 1 hour in the freezer).
  3. Preheat the oven to 180°C/350°F/Gas 4. Lightly oil a baking sheet. Shape the dough into 1-inch balls and place, so they are well spaced out on the baking sheet. Bake for 15-18 minutes or until golden brown.
  4. Cool on a wire rack.

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