Monday, 8 September 2014

Candied Orange & Macadamia Biscuits

An old fashioned style of biscuit, the glace orange peel adds a refreshing flavour, however, they are nice without the peel. The technique for making the peel is explained here and here and is worth the effort; make a big batch and store it in the fridge.

Glace Orange & Macadamia Biscuits
125 g butter
½ cup raw caster sugar/caster sugar
¼ cup finely chopped candied orange peel
¼ cup macadamia nuts, chopped

2 teaspoons vanilla
1 egg
1½ cups SR Flour
Extra macadamias for decoration

Place butter in saucepan and melt over low heat, increase heat and cook until butter starts to foam and turn a light golden brown. Remove from heat.

Add sugar and vanilla, mix well and allow the mixture to cool.

Add egg, flour, peel and chopped nuts and mix until it forms a ball of soft dough.

Roll mixture into small balls, place on a tray lined with cooking parchment. Allow room to spread.

Press a macadamia into each biscuit, slightly flattening the biscuit as you do so.

Bake at 170 deg C until golden brown, approximately 12 minutes.

Cool on rack.

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