Gluten-free white chocolate-macadamia cookies

Preparation

• We recommend mixing the dough with a dough hook. Mix the sugars and softened butter. Add the egg and vanilla extract and mix until smooth. Add the dry ingredients and mix again until smooth.
• Chop the macadamia nuts into fair-sized pieces. Also leave the white chocolate in fairly large chunks if you are not using chips. Add the nuts and white chocolates to the mixture. Use an arrow, for example, to blend until smooth. The dough should still be soft and difficult to work into biscuits.
• For example, use an ice cream scoop to scoop out some ping-pong ball sized balls onto a baking sheet and put them in the fridge to chill for a few hours. If you don't have that much space in your fridge, you can also put the bowl in the fridge and take the balls of dough out just before baking (the dough can stay in the fridge for longer).
• Preheat the oven to 180 degrees. Remember to leave plenty of room to spread! You can bake 9 biscuits in one bake. The cookies don't have to be round, but round balls will give you flat biscuits on top. Bake in the top of the oven for 8-12 minutes, 9 minutes is just right in our oven.
• The biscuits are still very soft when they come out of the oven, so let them cool for a moment before removing them from the baking tray, or carefully lift them onto a wire rack to cool. Gluten-free white chocolate macadamia cookies will keep in an airtight jar at kitchen level for up to five days. If you dare not to eat!