Macadamia Burnt Butter Biscuits Recipes

MACADAMIA & BURNT BUTTER BISCUITS

Macadamia & Burnt Butter Biscuits image

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

Ingredients

100 g unsalted butter (must be at room temperature)
50 g unsalted butter
75 g caster sugar
175 g plain flour
30 g rice flour
70 g chopped macadamia nuts
3 tablespoons marmalade

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.

BURNT BUTTER BISCUITS

Burnt butter biscuits image

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

Ingredients

125 g butter
125 g sugar
1 egg
155 g self-raising flour (just over 1 cup)
almonds or cherries (optional)

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.

NO BAKE MACADAMIA NUT COOKIES

No Bake Macadamia Nut Cookies image

A twist from the usual no bake cookie recipe using macadamia nut butter!

Provided by BINKIE2

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 20m

Yield 36

Number Of Ingredients 7

Ingredients

1 cup white sugar
1 cup brown sugar
½ cup butter
½ cup soy milk
2 tablespoons carob powder
¼ cup macadamia nut butter
3 cups oats

Steps:

Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.

Nutrition Facts : Calories 102.1 calories, Carbohydrate 16.9 g, Cholesterol 6.8 mg, Fat 3.7 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 22.2 mg, Sugar 11.9 g

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Melt 50g butter in a small saucepan and continue to cook until nut brown (make sure it is nut brown colour as this is where the flavour comes from), 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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