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Panela Sugar Brazil Mac Cookies

Ingredients:

218g all - purpose flour
218g BONRAW Panela
1 tsp baking powder
¾ tsp baking soda
Pinch of salt
145g unsalted butter, softened to room temperature
1 large egg plus an additional egg yolk
1 tsp pure vanilla extract
140g dark chocolate, chopped
50g Macadamia nuts – roughly chopped – you want some big pieces remaining.
50g Brazil nuts - roughly chopped – you want some big pieces remaining.

Method:

Whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.

In a large bowl whisk the butter until creamy on a medium speed and then add the Panela Sugar and beat at a high speed for 3 minutes . Scrape the sides, add the eggs and vanilla and whisk again.

On a low er speed, gradually mix in the dry ingredients until combined .

Fold in the chocolate and macadamia nuts .

Roll onto baking paper and then roll out into a sausage shape. Put it in the fridge to chill down for at least an hour.

Preheat oven to 180C and grease two large baking trays

Remove cookie dough from the refrigerator , remove the baking paper and cut into approx. 1cm discs.

Bake 1 4 minutes or when just lightly brown on top.

Remove, leave to cool and devour




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