Macadamia and Blue Cheese Biscuits
Photography 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.