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Savoury macadamia crisps
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Prep Time:
410 minutes
Cook Time:
25 minutes
Total Time:
435 minutes
Rosemary biscuit rounds: Crispy perfection for gourmet cheese platters.
Ingredients:
  • 500.00 ml plain flour
  • 2.40 gm salt
  • 125g butter, chilled, chopped
  • 165.00 ml unsalted macadamia nuts, finely chopped
  • 40.00 ml finely chopped fresh rosemary leaves
  • 1 eggwhite, lightly beaten
  • Fresh rosemary leaves, to garnish
Instructions:
  • Combine flour, salt, and butter in a food processor until mixture looks like fine breadcrumbs. Pour in milk and process until mixture forms a dough. Transfer dough to a floured surface and knead in nuts and chopped rosemary.
  • Divide the dough in half and shape each half into a 4cm-wide, 15cm-long log using your hands. Wrap each log in plastic wrap and refrigerate overnight.
  • 1. Preheat the oven to 180C/160C fan-forced and line 3 baking trays with baking paper. 2. Take the logs out of the fridge and unwrap them. Cut into 5mm-thick rounds. 3. Arrange the rounds on the trays, keeping them 2cm apart. 4. Chill in the refrigerator for 10 minutes before baking.
  • Take 1 rosemary leaf and dip it in egg white, then place it in the center of one round. Repeat this process with the remaining rosemary leaves, egg whites, and rounds. Bake in the oven for 22 to 25 minutes, rotating trays halfway through, until golden brown. Let them sit on the trays for 5 minutes before transferring to a wire rack to cool completely.

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