Feeding the Funky Bunch: Burnt Butter, Macadamia & Marmalade Biscuits

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This is one of my most beloved Maggie Beer recipes. I have made it for years and just recently converted it for TMX. The biscuits are a delicious shortbread with the richness of macadamias, the bitterness or the burnt butter and the sweet tartness of marmalade. They are just divine. Be warned though, the dough needs to rest in the fridge for 1-2 hours to firm up before you can bake it so start early if you want them for afternoon tea!

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Ingredients

  • 50g butter in a small pot for melting
  • 100g butter for dough
  • 75g caster sugar
  • 200g plain flour
  • 30g rice flour
  • 70g macadamias
  • 75g (1/4 cup) orange marmalade

TMX Method

  1. Place 50g butter in small pot and cook over medium head for 1-3 minutes until it turns nut brown. Set aside to cool.
  2. Place 75g macadamias in TMX and pulse with Turbo 2-3 times
  3. Set macadamias aside
  4. Place 75g raw sugar in TMX and blitz Sp 9, 3 sec
  5. Add 100g butter and mix Sp 4, 30 sec
  6. Add rice flour & plain flour
  7. Set dial to Closed Lid position and Knead 40 sec
  8. Add marmalade & macadamias
  9. Set dial to Closed Lid position and Knead 40 sec while pouring in burnt butter
  10. Place 2 separate pieces of gladwrap on the counter
  11. Divide dough in 2, placing one lot on each piece of gladwrap
  12. Shape each into a 4cm thick log – I shape mine as a kind of rounded rectangle, or you can shape into a roll – and wrap tightly in gladwrap. You can refine the shape a bit when the dough log is wrapped up.
  13. Place on a tray in the fridge for 1-2 hours (can leave overnight)
  14. Pre-heat oven to 180C
  15. Unwrap dough and slice into 1.5cm thick biscuits
  16. Place on lined tray and bake 10-12 minutes
  17. Cool on wire rack before serving

Non-TMX Method

  1. Place 50g butter in small pot and cook over medium head for 1-3 minutes until it turns nut brown. Set aside to cool.
  2. Roughly chop macadamias & set aside
  3. Cream 100g butter and caster sugar by hand or with electric mixer
  4. Add rice flour & plain flour, mix in well by hand or with electric mixer
  5. Stir in marmalade, macadamias & cooled burnt butter
  6. Place 2 separate pieces of gladwrap on the counter
  7. Divide dough in 2, placing one lot on each piece of gladwrap
  8. Shape each into a 4cm thick log – I shape mine as a kind of rounded rectangle, or you can shape into a roll – and wrap tightly in gladwrap. You can refine the shape a bit when the dough log is wrapped up.
  9. Place on a tray in the fridge for 1-2 hours (can leave overnight)
  10. Pre-heat oven to 180C
  11. Unwrap dough and slice into 1.5cm thick biscuits
  12. Place on lined tray and bake 10-12 minutes
  13. Cool on wire rack before serving

PIMG_0486 IMG_0489Ready for baking

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