Ingredients
- 250g unsalted butter, at room temperature
- 80g (2/3 cup) icing sugar mixture, plus 125g (1 cup) extra to coat
- 1 teaspoon natural vanilla essence or extract
- 1 orange, rind finely grated
- 1 egg yolk
- 375g (2½ cups) plain flour
- 100g unsalted macadamias, toasted and coarsely ground
Serves: Makes about 40
Preparation Time: 30 minutes (+ 30 minutes cooling time)
Baking Time: 30 minutes
Method
- These biscuits will keep in an airtight container at room temperature for up to 1 week.
- Toss or sprinkle the biscuits with a fresh dusting of icing sugar before serving.
Preheat oven to 160°C (140°F fan-forced).
Line two large oven trays with non-stick baking paper.
Use an electric mixer to beat the butter, icing sugar mixture, orange rind and vanilla essence or extract until pale and creamy.
Add the egg yolk and beat until well combined.
Combine the flour and ground macadamias, add to the butter mixture and beat on lowest possible speed until just combined.
Shape heaped teaspoonfuls of the mixture into balls and place on the lined trays about 2cm apart.
Bake in preheated oven for 30 minutes or until light golden and cooked through.
When the biscuits are cooked, remove from the oven and then toss while still warm, one at a time, through the extra icing sugar to coat (see Baker’s tips).
Cool completely on a wire rack.
Baker’s Tips
Recipe presented by Bake Club and NEFF.
