PomPom White Choc Macadamia Cookies

POMPOM WHITE CHOC MACADAMIA NUT COOKIES

INGREDIENTS

175g unsalted butter, softened

70g coconut sugar

70g white monk fruit sugar

1/8 tsp salt

2 large egg yolks

2 tsp vanilla extract

225g PomPom Paddock Cauliflower Mix

75g white rice flour

1/2 tsp baking powder

100g macadamias, roughly chopped into halves (large pieces)

125g white eating chocolate, chopped into very small pieces (smaller than nuts)

RECIPE FROM

Tin Eats

@recipe_tin

INSTRUCTIONS

Mix butter, sugar and salt until smooth. Add egg yolks and vanilla, mix until well combined. Add baking powder, rice flour and half the flour. Mix until the flour is incorporated.Add remaining flour and mix again until the flour is incorporated. Fold through the macadamia nuts and chocolate.

Roll and press mixture together into a 22cm log. Roll up in cling wrap or baking paper, twist ends then refrigerate for 2 hours. Preheat oven to 200C or 180C/ fan forced. Line 2 trays with baking paper. Remove log from the fridge, and slice into 1.75cm thick slices.

Place 6 on each tray, bake for 10 minutes. Turn oven down to 170C/340F or 150C/300F fan forced, switch the trays between shelves. Bake 15 minutes, remove from oven and cool cookies on tray. Cool fully before serving.

POMPOM PADDOCK

CAULIFLOWER FLOUR MIX

At PomPom Paddock we unleash your culinary

creativity through simple and super nutritious, plantbased products.

We’re so excited to launch our signature cauliflower

flour – a bespoke blend of gluten and wheat free

produce, freshly picked and perfected to create the

ultimate wholesome, cup for cup flour replacement.

Share the love with your family and friends to

experience guilt-free giddy gratification from your

cupcakes, muffins, pizzas and other delights and use

as an extra serve of vegetables in your children’s

sweet & savoury creations,

They’ll thank you for it … one day!

ALSO AVAILABLE AT OUR STOCKISTS

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