Maggie Beer

Marmalade and Macadamia Biscuits

For more recipes like this, Join Maggie's Food Club

Step 1: Melt 50 grams butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly.

Step 2: Beat the remaining 100 gram of room temperature butter and caster sugar together in an electric mixer until creamy.

Step 3: Sieve the flour and rice flour together and add to the butter mixture, mixing well by hand.

Step 4: Stir in the macadamia nuts and Seville Marmalade, adding the cooled nut brown butter.

Step 5: Stir well to combine, then divide the mixture in two and roll each half into a cylindrical shape on a lightly floured clean work surface. Make sure that there are no cracks then roll up tightly in cling-film and place on a flat surface and refrigerate for a couple of hours or overnight until ready to use.

Step 6: Preheat the oven to 180C and line a couple of baking trays with baking paper.

Step 7: Slice the biscuit dough into even rounds about 1- 1.5 centimetres thick and bake for 10 - 12 minutes. Allow to cool before serving.  

Ingredients

  1. 100g unsalted butter at room temperature
  2. 75g 1/3 cup caster sugar
  3. 70g macadamia nuts chopped

Marmalade and Macadamia Biscuits appears in

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox