Burnt Butter Macadamia & Marmalade Biscuits
Recipe: #40914
June 08, 2023
Categories: Desserts, Cookies, Slice and Bake, Macadamia Nut, Australian, Baby Shower, Birthday, Easter, Fathers Day, Mothers Day, Picnic Oven Bake, No Eggs, Vegetarian, Sugar, Butter/Margarine, more
"This is a recipe from Maggie Beer. An Australian cook, whose recipes I just love. I have had this recipe for years, and it has never failed me. Note: Mix needs to be refrigerated for a few hours at least or preferably overnight, before baking. I have not listed this in the cook time."
Original is 20-25 servings
Ingredients
Nutritional
- Serving Size: 1 (28 g)
- Calories 97.3
- Total Fat - 4.5 g
- Saturated Fat - 1.7 g
- Cholesterol - 5.4 mg
- Sodium - 1943.3 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 1.3 g
- Sugars - 5.6 g
- Protein - 1.8 g
- Calcium - 7.2 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt 50 grams of the butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly; cream the remaining room temperature butter and castor sugar together in an electric mixer.
Step 2
Sieve the flour and rice flour together and add to the butter mixture, mixing well by hand; stir in the macadamia nuts and marmalade, adding the cooled nut-brown butter and stir well to combine.
Step 3
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 4
Pre-heat the oven to 180C and line a couple of baking trays with baking paper. Slice the biscuit dough into even rounds about 1-1.5cm thick and bake for 10-12 minutes.
Step 5
Allow to cool before serving.
Tips
No special items needed.
0 Reviews
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