200g unsalted butter, melted
100g white baking chocolate, very finely chopped
1 cup caster sugar
1 tsp vanilla bean paste
1 free-range egg
2 cups self-raising our
1⁄2 tsp bicarbonate of soda
200g dark baking chocolate, roughly chopped
1⁄2 cup macadamias, roughly chopped
Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper. Combine butter, white chocolate, sugar and vanilla in a large bowl. Stir in egg until combined. Add flour and bicarb then mix until combined. Add 1⁄2
of the dark chocolate and 1⁄2 of the macadamias. Mix until combined.
Divide dough in 2 and shape each portion into a disc. Put on prepared trays, pushing down until 1cm thick. Top with remaining dark chocolate and macadamias, pressing in to secure.
Bake for 20 minutes or until firm to touch and golden around edges. Cool on trays. To serve, break into pieces.