Nici Wickes: Double-chocolate & macadamia biscuits

There's something different about these biscuits – they contain cricket flour! That's right, the latest trend in high protein ingredients includes organically farmed crickets. I've eaten crickets before in both Mexico and Thailand where they are considered a snack, like peanuts. My guess is that we'll be seeing more of us sourcing our protein from insects in the years to come so get a head start with these biscuits!
Ingredients
Makes 14-18 large biscuits
70 grams each demerara and plain sugar (total 140 grams)125 grams butter1 egg100 grams plain flour40 grams cricket flour½ tsp baking soda100 grams dark chocolate buttons60 grams macadamia nuts, chopped roughly

Pre-heat the oven to 180°C. Line 1-2 oven trays with baking paper.
Cream together the butter and sugars until light and creamy then beat in the egg.
Stir in the flours and baking soda, then mix in chocolate buttons and nuts.
Drop dessert spoonfuls onto the baking paper, leaving plenty of room between for each to spread.
Bake for 6 minutes, remove from the oven and give the tray a bang then return to oven and cook for a further 10 minutes.
Cool slightly before removing from tray.

See more recipes from Nici Wickes on her Facebook page.
READ MORE: Could bugs be the answer to global hunger?