About this Recipe
By: Emma Parsons
We have used only the best quality ingredients in this recipe from the extra virgin olive oil to the 85% dark chocolate and freshly harvested macadamia nuts.
1 cup Liviana Estate Select extra virgin olive oil
1 cup brown sugar
1 tsp vanilla essence
3 cups cake flour
1 ½ tsp bicarbonate of soda
1 tsp Himalayan pink sea salt
150 g macadamia nuts, roughly chopped
100 g good quality dark chocolate, chopped
A traditional favourite with the added benefit of extra virgin olive oil. The chocolate chips and nuts can be replaced with dried cranberries, pistachios, almonds, raisins, white chocolate chips, the flavour combinations are endless.
Step by Step Instructions
In a mixing bowl whisk together the olive oil and sugar until combined.
Add the eggs and vanilla essence and whisk for about 1 minute.
In another bowl combine the flour, bicarbonate of soda and pink Himalayan sea salt.
Add the flour mix to the olive oil mixture and combine using a wooden spoon.
Add the chopped nuts and dark chocolate and mix until just combined, do not overmix.
Cover the dough with plastic wrap and place it in the refrigerator for an hour to firm up.
Preheat the oven to 160°C and line a baking sheet with baking paper.
Once the dough has firmed up, take a tablespoon of batter, roll into a ball using your hands and place onto the lined baking sheet. Repeat this until the sheet is full, do not place the balls to close to each other as they will spread out when they cook.
Bake for 8 minutes. Once ready allow to cool for 1 minute before placing onto a cooling rack to cool completely.