Best Macadamia Burnt Butter Biscuits Recipes

Macadamia & Burnt Butter Biscuits image

Provided by Tisme

Categories Dessert

Time 3h15m

Yield 25 Biscuits, 25-30 serving(s)

Number Of Ingredients 7

100 g unsalted butter (must be at room temperature)
50 g unsalted butter
75 g caster sugar
175 g plain flour
30 g rice flour
70 g chopped macadamia nuts
3 tablespoons marmalade

Steps:

Melt 50g butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly.
Beat the remaining 100g room temperature butter and castor sugar together in an electric mixer until creamy. Sieve the flour and rice flour together and add to the butter mixture, and mix well by hand.
Stir in the chopped macadamia nuts and marmalade, and add the cooled nut-brown butter. Stir well to combine, then 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 in the cylinder shapes, then roll them up tightly in cling film wrap and place on a flat surface and refrigerate for about 2-3 hours or overnight until ready to use.
Pre-heat the oven to 180°C & line a two baking tray's with baking paper. Slice the biscuit dough into even rounds about 1 - 1.5cm thick and bake for 10-12 minutes. Allow to cool before serving.

Butter Biscuits image

Provided by loof751

Categories Breads

Time 35m

Yield 8 biscuits

Number Of Ingredients 4

2 cups self-rising flour
1/4 teaspoon baking soda
1 cup butter (don't use margarine)
8 ounces sour cream

Steps:

Nutrition Facts : Calories 371.8, Fat 29.2, SaturatedFat 18.1, Cholesterol 76.5, Sodium 662.7, Carbohydrate 24.1, Fiber 0.8, Sugar 1.1, Protein 4

Burnt butter biscuits image

Provided by sugar baby

Categories Breads

Time 30m

Yield 36 biscuits

Number Of Ingredients 5

125 g butter
125 g sugar
1 egg
155 g self-raising flour (just over 1 cup)
almonds or cherries (optional)

Steps:

Put butter in saucepan, let it burn a light brown.
let butter cool, but not set.
beat in sugar.
add egg, and beat again.
Lastly add self-raising flour.
Roll into walnut sized balls and place almond/cherries in centre (optional) back on scone tray (try baking paper if unsure whether your tray will stick), spaced apart.
Bake at 300-325 degrees less for fan-forced for approximately 20 minutes.