Burnt Butter Macadamia & Marmalade Biscuits

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.