This recipe is totally mouth drooling.  It was so good the whole family enjoyed it!

So, heads up, this will get eaten in a flash, not to mention your house will smell DIVINE whilst it’s cooking!  You can easily double this recipe (which I do suggest doing as it is that good). It is also freezer friendly.

But the best part of this is, there’s not an additive in sight.  Gotta love that!

March 1, 2019
  • 5m
  • 20m
  • 25m

Ingredients

  • 130 g butter
  • 100 g brown or rapadura sugar
  • 2 egg
  • 150 g self-raising flour
  • 50 g chopped macadamia nuts
  • 50 g white chocolate chips
  • 100 g frozen raspberries

Instructions

Thermal Cooking Method

  1. Preheat oven to 170ºC and line a slice tin with baking paper.
  2. Add softened butter and sugar to your mixing jug and mix for 20 - 30 seconds/speed 4, until pale and creamy, then scrape down the sides.
  3. Add eggs and mix for 3 seconds/speed 4. Scrape down the sides again.
  4. Add flour and mix for 3 seconds/speed 4.
  5. Add nuts, white chocolate and mix for 5 seconds/speed 3/reverse.
  6. Add raspberries and stir gently through, using a spatula.
  7. Pour batter into your lined slice tin, flatten out evenly and bake in oven for approx 20 minutes, or until lightly golden.
  8. Allow to cool in the tin before slicing.

Traditional Cooking Method

  1. Preheat oven to 170ºC and line a slice tin with baking paper.
  2. Add softened butter and sugar to a bowl and beat mix electric beaters for 20 - 30 seconds until pale and creamy, then scrape down the sides of the bowl.
  3. Add eggs to bowl and beat until incorporated.
  4. Add flour to bowl and beat until incorporated, scrape down the sides if needed.
  5. Add nuts, white chocolate and raspberries to bowl and mix with a spatula until combined.
  6. Pour batter into your lined slice tin, flatten out evenly and bake for approx. 20 minutes or until lightly golden.
  7. Allow to cool in the tin before slicing.
  • 6-8