Macadamia and Blue Cheese Biscuits
Photography by Aaron McLean.
Serve these nutty, cheesy biscuits with an aperitif. The dough can be kept ready in the freezer to be sliced and baked when required.
INGREDIENTS
150 grams macadamia nuts
3⁄4 cup plain flour
pinch salt
pinch cayenne pepper
1 teaspoon finely chopped rosemary
50 grams cold butter cut into small dice
75 grams soft blue cheese, crumbled
25 grams freshly grated Parmesan
METHOD
Preheat the oven to 180°C. Roast and roughly chop the macadamias.
Place the macadamia nuts, flour, salt, cayenne and rosemary into a food processor and pulse to combine. Add the butter and pulse until it resembles coarse crumbs. Add both cheeses and pulse until the dough just starts to come together. Tip onto a piece of baking paper and roll up into a cylinder about 4 cm thick. Refrigerate until firm.
Slice the chilled dough into 1 cm thick slices and place on a lined baking tray. Bake for 12-15 minutes until golden brown and the centre is firm. Do not allow them to get too dark or the nuts will taste bitter. Transfer to a rack to cool. Store in an airtight container. Makes about 30
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!