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

Method

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.