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Chocolate & nut biscuits


  • Preheat oven to 140°C fan forced (160°C normal).
  • Using a hand mixer, blend the flour, egg whites, caster sugar, butter and honey in a large bowl until smooth.
  • Line a workbench with baking paper and spread the batter on top to form a 2 mm layer. Neaten up the edges and then place on a large lightly oiled baking tray.
  • Sprinkle the chocolate and then the nuts on top of the batter. Then repeat the process with the remaining batter, chocolate and nuts on another lightly oiled baking tray.
  • Cook in the oven for about 30-35 mins until golden brown. Remove the trays from the oven and allow to cool for about 10 mins, before breaking into large pieces.
  • Cameron Cox - Melbourne pastry chef


  • ½ cup plain flour
  • 2 egg whites
  • 160 gm caster sugar
  • 100 gm unsalted butter, melted & cooled a bit
  • 60 gm (3 dessertspoons) honey
  • cooking oil spray
  • 150 gm milk chocolate, chopped
  • 150 gm macadamia nuts

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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