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.
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MD Rakibul Islam Rabbi
[email protected]These biscuits are a bit dense, but they're still very flavorful.
Laxmi Gaihre
[email protected]I love the crispy edges on these biscuits. They're so satisfying to bite into.
ritah nakiyimba
[email protected]These biscuits are the perfect addition to any brunch or breakfast menu.
Yasser Ali
[email protected]These biscuits are a bit too sweet for my taste, but they're still good. I would probably reduce the amount of sugar next time.
Andrew Henderson
[email protected]I've made these biscuits several times now, and they're always a hit. My family loves them!
Md bokkor Vai
[email protected]These biscuits are the perfect combination of crispy and fluffy. I love the buttery flavor.
Demarco Walker
[email protected]I'm not sure what I did wrong, but my biscuits turned out dry and crumbly. I'm going to try again next time.
AvMoments 1
[email protected]These biscuits are the perfect size for a quick snack or breakfast on the go.
sdf gh
[email protected]These biscuits are a bit dense, but they're still very flavorful. I would recommend using a lighter flour next time.
Misbah naz
[email protected]I love the crispy edges on these biscuits. They're so satisfying to bite into.
Xavier Fernandez
[email protected]These biscuits are the perfect addition to any brunch or breakfast menu.
Monica Mendoza
[email protected]I've never made biscuits before, but these were so easy to follow. They turned out perfect!
Ashenafi Yitagesu
[email protected]These biscuits are a bit time-consuming to make, but they're worth the effort. They're so delicious and unique.
GYANESHWOR Aryal
[email protected]I'm not a big fan of macadamia nuts, but I still enjoyed these biscuits. The burnt butter flavor is really what makes them special.
Latoya Greenland
[email protected]These biscuits are so easy to make, and they're perfect for a quick breakfast or snack.
Imtiaz Shdul
[email protected]I love the burnt butter flavor in these biscuits. It gives them a really unique and delicious taste.
Sanju Saji
[email protected]These biscuits were a bit too sweet for my taste, but they were still good. I would probably reduce the amount of sugar next time.
suga sweets
[email protected]I've made these biscuits several times now, and they always turn out perfectly. They're so easy to make, and they're always a hit with my family and friends.
Samule Burns
[email protected]These biscuits are the perfect combination of sweet and salty, with a crispy, buttery exterior and a soft, fluffy interior. I love the addition of macadamia nuts, which add a nice crunch and nutty flavor.