Makes about 20 – 25 biscuits
100g unsalted butter at room temperature
50g unsalted butter
75g castor sugar
175g ORGRAN plain flour *
30g rice flour (or cornflour)
70g chopped macadamia nuts
3 tablespoons marmalade
Melt 50g butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly. Cream the remaining room temperature butter and castor sugar together in an electric mixer.
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 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.
Pre-heat the oven to 180C and line a couple of baking trays 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.
* Note: Orgran Plain Flour has been subsituted for Wheat flour
Source: ABC The Cook and the Chef