200 g plain flour

a pinch of salt

1/2 teaspoon baking powder

175 g unsalted butter, at room temperature

100 g golden caster sugar

1 medium egg, lightly beaten

1/2 teaspoon real vanilla essence

150 g good quality white chocolate, coarsely chopped

75 g unsalted macadamia nuts, coarsely chopped

severel baking sheets, lightly greased

Makes about 24

Sieve the flour, salt and baking powder into a bowl.

In another bowl, cream the butter and sugar until fluffy using a wooden spoon or electric mixer.

Beat in the egg and, when thoroughly mixed, stir in the flour mixture with a large metal spoon. When no streaks are visible, stir in the vanilla, chocolate and nuts.

Put tablespoons of the mixture, spaced well apart, on the prepared baking sheets. Bake in a preheated oven at 180°C (350°F) Gas 4 for 10-12 minutes until firm but not coloured.

Leave the biscuits to cool on the sheets for a minute, then transfer to a wire rack to cool completely.

Store in an airtight container and eat within 5 days. These biscuits do not freeze well.