Byron Bay White Chocolate Macadamia Cookies

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   Step 1: Beat the butter, sugars and salt on medium speed (speed 5) with a hand mixer for 1 minute, until smooth.

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   Step 2: Add the egg yolks and vanilla. Beat for 1 minute or until smooth.

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   Step 3: Add the baking powder, rice flour and half the plain flour. Beat on medium speed until the flour is incorporated.

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   Step 4: Add the remaining flour and beat until incorporated. Add the macadamias and chocolate, then mix them through with a wooden spoon; the dough will be too firm for the mixer.

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   Step 5: Scrape the mixture onto a work surface, press it together and shape it into a 22 cm (9-inch) log.

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   Step 6: Roll the log in baking paper or cling wrap, twist the ends and refrigerate for 2 hours.

Slice and bake

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   Step 7: Preheat the oven to 200°C/390°F (180°C fan).

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   Step 8: Line 2 trays with baking paper.

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   Step 9: Remove the log from the refrigerator, unwrap it and slice it into 1.75 cm (¾-inch) thick rounds. This makes 12–13 cookies.

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    Step 10: Place 6 cookies on each tray and bake for 10 minutes.

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    Step 11: Turn the oven down to 170°C/340°F (150°C fan) and switch the trays between shelves.

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    Step 12: Bake for 15 minutes. Remove the cookies from the oven and cool them on the tray.

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    Step 13: Cool completely before serving.