A flavoursome combination of macadamia nuts and creamy white chocolate.

Ruth Hinks, UK World Chocolate Master

1. Preheat the oven to 180°C.
2. Mix together the butter and sugar in a bowl taking care not to over-mix.
3. Add the egg, flour and baking powder.
4. Add the macadamia nuts and No. 1 white chocolate.
5. Divide the mixture in two, and hand roll each half to 20cm.
6. Firm up in the freezer for 15 minutes.
7. Cut into 1cm slices, and place on a baking tray lined with greaseproof paper, or a Silpat mat.
8. Bake for 10-12 minutes.

Store in an air-tight container at room temperature for up to 2 weeks.