Makes 8 Cookies
200g butter, softened
1 teaspoon vanilla essence
200 ml cream
100g roasted macadamias, roughly chopped
300g white chocolate, chopped into small bits.
100g dried figs, chopped as small as you can (blitz them in the food processor if you have one)
Preheat the oven to 180 degrees.
Whip the butter and sugar together with a fork or a whisk. Add the flour, vanilla and macadamias and combine. Roll about a tablespoon of mixture into a ball with your hands (use some flour on your hands if they're too sticky) and flatten to a disk shape and place on an oven tray covered with baking paper. Repeat with the rest of the mixture - try and make them all a similar size so they fit together ok.
Bake for 10-15 minutes, or until they're lightly brown.
Meanwhile, put the chocolate in a medium sized bowl. Heat the cream in a small saucepan until it's simmering. Take off the heat and pour over the white chocolate, mixing it well so the chocolate melts. Add the chopped figs and cool in the fridge.
When the biscuits are done let them cool. When the white chocolate mixture has cooled into a thick spreadable paste, spread it on one of the biscuits and sandwich another on top. Leave the sandwich biscuits in the fridge until you're ready to transport them (fairly delicately).