Best 4 Macadamia Burnt Butter Biscuits Recipes
Indulge in the rich and nutty symphony of flavors with our collection of macadamia burnt butter biscuit recipes. These delectable treats are a perfect blend of buttery goodness and the unique taste of macadamia nuts. Whether you prefer soft and fluffy biscuits, crispy and golden brown ones, or even vegan and gluten-free options, we have a recipe to satisfy every craving. Get ready to embark on a culinary journey that will leave you craving more.
Here are our top 4 tried and tested recipes!
MACADAMIA & BURNT BUTTER BISCUITS
My gosh, what a delicous biscuit!!! I found this recipe from the cook and the chef (A.B.C.) and baked them...... what a great recipe !!! Cornflour can be substituted for rice flour. I have found using a good quality marmalade makes a great difference to the taste.
Provided by Tisme
Categories Dessert
Time 3h15m
Yield 25 Biscuits, 25-30 serving(s)
Number Of Ingredients 7
Steps:
- Melt 50g butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly.
- Beat the remaining 100g room temperature butter and castor sugar together in an electric mixer until creamy. Sieve the flour and rice flour together and add to the butter mixture, and mix well by hand.
- Stir in the chopped macadamia nuts and marmalade, and add the cooled nut-brown butter. 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 in the cylinder shapes, then roll them up tightly in cling film wrap and place on a flat surface and refrigerate for about 2-3 hours or overnight until ready to use.
- Pre-heat the oven to 180°C & line a two baking tray's with baking paper. Slice the biscuit dough into even rounds about 1 - 1.5cm thick and bake for 10-12 minutes. Allow to cool before serving.
MACADAMIA NUT COOKIES
These rich cookies are full of Hawaiian macadamia nuts and chocolate chips. -Mary Gaylord, Balsam Lake, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.
Nutrition Facts : Calories 201 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY COCONUT-MACADAMIA NUT COOKIES
Enjoy these delicious cookies packed with oats, macadamia nuts and cinnamon - a perfect baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
- On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 8 g, TransFat 0 g
BURNT BUTTER BISCUITS
a quick, simple yet fun recipee. Ideal for variations like adding choc chips(my fav!!) Fun for kids, especially the adding of almonds(not to mention the deliberately left over mixture!!)
Provided by sugar baby
Categories Breads
Time 30m
Yield 36 biscuits
Number Of Ingredients 5
Steps:
- Put butter in saucepan, let it burn a light brown.
- let butter cool, but not set.
- beat in sugar.
- add egg, and beat again.
- Lastly add self-raising flour.
- Roll into walnut sized balls and place almond/cherries in centre (optional) back on scone tray (try baking paper if unsure whether your tray will stick), spaced apart.
- Bake at 300-325 degrees less for fan-forced for approximately 20 minutes.
Tips:
- Use high-quality ingredients. This will make a big difference in the final product. Look for macadamia nuts that are fresh and have a rich, buttery flavor. Use unsalted butter so that you can control the amount of salt in the biscuits.
- Chill the butter and macadamia nuts before using. This will help the biscuits to be more flaky and tender. You can chill the butter in the refrigerator for at least 30 minutes, or in the freezer for 15 minutes. Chill the macadamia nuts in the freezer for at least 15 minutes.
- Work quickly when making the dough. The more you handle the dough, the tougher it will become. Once the dough is mixed, form it into a ball and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes, or up to overnight.
- Roll out the dough evenly. This will help the biscuits to bake evenly. Use a lightly floured rolling pin to roll out the dough to a thickness of about 1/2 inch.
- Cut the biscuits with a sharp knife or biscuit cutter. This will help to prevent the biscuits from becoming ragged.
- Bake the biscuits in a preheated oven. This will help them to rise properly and develop a golden brown color.
Conclusion:
These macadamia burnt butter biscuits are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or dinner. They can also be served as a snack or dessert. So next time you are looking for a new recipe to try, give these macadamia burnt butter biscuits a try. You won't be disappointed!
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