Double-choc Macadamia Biscuit Recipe

Hey you, you should probably know – I try to be healthy, try to cook healthily, even. But sometimes I just like to make shit that they’ll eat, ya know. If you are allergic to calories … avert your eyes.


Double-choc Macadamia Biscuits

I’m so excited! One of my bestest buddies is in town. My very talented friend Skye is in my hood, and tomorrow morning she and her posse are coming to visit.

So … it’s baking time at Camp Wylie – Double-choc Macadamia Biscuits in da house.

Kinda crunchy – kinda chewy #nomnomnom. Usually when I make these bad boys they are demolished within hours. Just in case this doesn’t pan out how I hoped, at least Skysie can look at this blog and see that there was good intent … while she dunks a soggy, Aldi Arrowroot in her cuppa #toobadtoosad

Where did I find this recipe? Errr… thing is, this has been scribbled in my scrapbook since I was pregnant with Ruby over 14 years ago. I imagine it came from some kind of television cooking segment, but I can’t recall exactly who it was? Given the amount of butter it may be a Huey number – although the butter is salt reduced so it might have been that Jason dude from the Women’s Weekly show that I used to froth over when I had pregnancy cravings. The food – not him … although

Who knows where it came from? All I know is that whoever made it used the term ‘rustic’ when they were chucking them on the tray – because I’ve been running with that ever since.

“Oh, never mind the shape of them kids, they’re rustic.”

Rebel Without A Pause Double-choc Macadamia Biscuits

 This is the recipe if you want to bang some up yourself


  • 200g unsalted butter
  • 2/3 cup brown sugar
  • 2/3 cup raw sugar
  • 1 tsp vanilla essence
  • 2 x 60g eggs
  • 2½ cups plain flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ cup roughly chopped macadamia nuts
  • 150g milk chocolate buds
  • 150g white chocolate buds
  • Pinch of salt (which never made any sense to me – why not just use salted butter then? Weird … but just do what I say, or else!)

Rebel Without A Pause Double-choc Macadamia Biscuits

What to do with all of that crap:

  • Pre-heat oven to 160ºc
  • Line baking tray with some baking paper (I use two trays and alternate them between batches)
  • Blend butter and sugar until smooth
  • Add vanilla and eggs – blend through
  • Sift in flour, baking powder and baking soda then gently fold through with nuts and chocolate and salt (you don’t want to work this mix too much at this point – just get it to the point that everything is mixed then leave it alone!)

Rebel Without A Pause Double-choc Macadamia Biscuits

  • Spoon ‘rustic’ dollops (about a tablespoon or so) of the mix onto baking tray – allowing enough room around each for them to spread a bit.
  • Cook for 12-15 minutes or until golden brown.
  • *Calm the hell down and at least them cool for a minute or two before you shove them in your cake-hole and burn and damage your tongue.

Rebel Without A Pause Double-choc Macadamia Biscuits

*Disclaimer: I have never followed that last step … not even onth < see what I did there?

Have you got a favourite biscuit recipe? Hit me with it … Mama loves to bake!


  1. says

    I haven’t quite gotten around to adding biscuits to my repertoire – have really only recently found myself in the creative/bake-y kind of mind frame (after six years of marriage! *my husband is amazing) I do, though, make some pretty great (#modest) Cheesy Bacon bites you might like to try (everything’s better with bacon!) The recipe is on my website if you’re interested 🙂
    ** If you want a fluffier result, just add one fork-beaten egg to the mixture 🙂

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