Burnt Butter Macadamia & Marmalade Biscuits

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"This is a recipe from Maggie Beer. An Australian cook, whose recipes I just love. I have had this recipe for years, and it has never failed me. Note: Mix needs to be refrigerated for a few hours at least or preferably overnight, before baking. I have not listed this in the cook time."

Original is 20-25 servings


  • Serving Size: 1 (28 g)
  • Calories 97.3
  • Total Fat - 4.5 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 5.4 mg
  • Sodium - 1943.3 mg
  • Total Carbohydrate - 13.8 g
  • Dietary Fiber - 1.3 g
  • Sugars - 5.6 g
  • Protein - 1.8 g
  • Calcium - 7.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Melt 50 grams of the 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.

Step 2

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 and stir well to combine.

Step 3

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.

Step 4

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.

Step 5

Allow to cool before serving.


No special items needed.

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