Byron Bay White Chocolate Macadamia Nut Cookies

Byron Bay Cookie recipe – what you need

This recipe was developed using Shortbread Cookies as a base which has a similar texture and flavour, then tweaked by referencing the ingredients listed on the Byron Bay Cookie jars in cafes (I cheekily took photos of the labels to reference back at home!).

Just a note on a few ingredients:

• Rice flour – this makes the cookie crumb a bit “silkier” than when made with just flour, to mimic the texture of Byron Bay Cookies (it’s listed in the Byron Bay ingredients). Can sub with normal flour;
• Brown and white sugar – both used to achieve the balance of texture, flavour and colour. White sugar makes cookies crisper, brown sugar makes cookies chewier, browner and a touch more flavour; and
• Macadamia nuts and white chocolate – the base cookie is the same for all white Byron Bay Cookies so feel free to sub this with other “stuff” of choice – choc chunks, M&M’s (the Dotty Cookies!), other nuts, dried fruit, caramel bits etc.
• Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.

How to make it

This recipe is one of those recipes where you form a log which is refrigerated to firm up, then sliced. In the spirit of Byron Bay Cookies, I make these BIG and THICK!!

I use a hand held beater here but it can be done with a stand mixer or even with a wooden spoon and a bit of an arm work out.