Step 1

Preheat oven to 180C/350F. If you want to toast the macadamia nuts place them on a baking tray and pop in the oven for 2-3 minutes until lightly golden, watch they don't burn.

Step 2

Beat the butter and sugar together in a bowl until combined. Mix arrowroot with water then add along with the vanilla. Mix again.

Step 3

Add flour and baking powder and mix again until a ball forms. You may find it easier to use your hands for this.

Step 4

Roughly chop the macadamia nuts and add to the bowl along with most of the white chocolate. Leave some to top each cookie.

Step 5

Wrap in cling film and place in the fridge for 30-60 minutes (optional but will help them spreading too much).

Step 6

Divide the mixture into 4 and then divide each quarter into 4 again. Roll into balls (golf ball size) then place on a lined baking tray. Very gently press down the tops of them and gently press some white chocolate chips into each one.

Step 7

Make sure to leave enough space for each cookie, use 2 trays if needed.

Step 8

Place in the oven for 8-10 minutes. They will continue to cook a bit once removed so don't leave them in longer if you want them soft in the middle.

Step 9

Remove from the oven and leave to cool for a few minutes before gently transferring to a cooling rack.

Step 10

Best served warm but will keep for 2-3 days in an air tight container!