Ingredients
50g unsalted butter
100g unsalted butter at room temperature
75g caster sugar
175g plain flour
30g rice flour
70g macadamia nuts chopped
50g unsalted butter
100g unsalted butter at room temperature
75g caster sugar
175g plain flour
30g rice flour
70g macadamia nuts chopped
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Methods
1
Melt 50 grams butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly.
2
Beat the remaining 100 gram of room temperature butter and caster sugar together in an electric mixer until creamy.
3
Sieve the flour and rice flour together and add to the butter mixture, mixing well by hand.
4
Stir in the macadamia nuts and Seville Marmalade, adding the cooled nut brown butter.
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.
6
Preheat the oven to 180C and line a couple of baking trays with baking paper.
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.
1
Melt 50 grams butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly.
2
Beat the remaining 100 gram of room temperature butter and caster sugar together in an electric mixer until creamy.
3
Sieve the flour and rice flour together and add to the butter mixture, mixing well by hand.
4
Stir in the macadamia nuts and Seville Marmalade, adding the cooled nut brown butter.
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.
6
Preheat the oven to 180C and line a couple of baking trays with baking paper.
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.
