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Post by SeaDragon on Dec 4, 2017 21:26:59 GMT 10
Burnt Butter, Macadamia & Marmalade Biscuits Recipe from The Cook and The Chef (ABC TV), Wednesday, 20 June 2007: Season 2 Episode 19
Ingredients: Makes about 20 – 25 biscuits
100g unsalted butter at room temperature 50g unsalted butter 75g castor sugar 175g plain flour 30g rice flour (or cornflour) 70g chopped macadamia nuts 3 tablespoons marmalade
Method: 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, mixing well by hand. Stir in the macadamia nuts and marmalade, adding the cooled nut-brown butter. Stir well to combine, then divide the mixture in 2 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.
Pre-heat the oven to 180°C & line a couple of 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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