Macadamia and Burnt Butter Biscuits RecipeOrigin: Australia Period: Traditional |
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Macadamia nuts are a native Australian nut, and though they first gained poularity in the USA they are, rightly, gaining increasing prominence in Australian cuisine. Ingredients:
100g unsalted butter, softened 
Macadamia and Burnt Butter Biscuits Preparation:Method:Melt 50g of butter in a small saucepan and continue cooking until nut brown and aromatic. Take off the heat and set aside. Meanwhile beat the softened butter and the caster sugar together until light and creamy. Sift the flour and rice flour together then add to the butter mixture and thoroughly incorporate. Stir-in the macadamia nuts, melted butter and marmalade then divide the dough into two. Roll each piece of dough into cylinders about 4 or 5 cm in diameter. Cover in clingfilm and refrigerate over night. The following day slice the cylinders into rounds about 1.5cm thick. Place each round on a lightly-greased baking tray (leaving about 4cm between them) then place in an oven pre-heated to 180°C and bake for about 10 to 12 minutes, or until golden brown. Sprinkle with a little brown sugar and allow to cool before serving. |
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