White chocolate and macadamia nut cookies

White chocolate and macadamia nut cookies. Photo / Ian Jones

500g butter, softened
200g caster sugar
125ml sweetened condensed milk
1 tbsp butterscotch schnapps
600g flour, sieved twice
20g baking powder
100g white chocolate, chopped
50g macadamia nuts, roasted & smashed

1 Preheat oven to 140C. In an electric mixing bowl, cream the butter and sugar until creamy and light. Add the condensed milk and schnapps. Fold in the flour and baking powder. Fold in the chocolate and macadamia nuts.

2 Weigh each ball of cookie dough, making them about 30g. Gently flatten on non-stick parchment paper and freeze for 20 minutes to set the shape. Bake for 15 minutes then transfer to a cooling rack until crisp and store in an airtight container.