Macadamia and pecan biscuits

No chocolate chips in the cupboard and my twin lads wanted biscuits. I used macadamias instead, these go really quite soft when cooked unlike other nuts, giving the biscuits a great texture. Plus there’s a bit of crunch with the pecan added on top.


Makes about 24 biscuits.

Chill the biscuits before you bake them or they will flatten in the oven, giving you a very different biscuit altogether (I know: I rushed with a recent batch and this happened! Actually, they’re still fine but they turn out more like US flat cookies).

  • 2 large baking trays (or cook in two batches if you only have one)
  • bowl
  • small ice cream scoop if you have one (this ensures the biscuit dough is the same size for every one)
  • Unsalted butter at room temperature – 110g
  • Demerera sugar – 180g
  • Egg, medium – 1
  • Plain flour – 165g
  • Baking powder – 1 tsp
  • Chopped macadamia nuts – 50g
  • Pecan halves – enough to put one on each biscuit, so about 24
  • Salt – a pinch
  • Almond extract – 1 tsp, or you can use vanilla as an alternative
  • Line the two baking trays with parchment or a silicone sheet
  • Cream the butter and sugar together
  • Mix in everything else except the nuts (macadamias and pecans) until combined
  • Throw in the chopped macadamias and mix gently until they are distributed evenly throughout
  • Refrigerate for 15 minutes at least
  • Preheat your oven to 185C conventional or 165C fan while the biscuits are chilling
  • Make about 24 small balls with the dough and place about 2cm apart on a tray
  • Gently pop a pecan on the top of each biscuit. No need to push down:

macadamia and pecan biscuits before baking

  • Put in the oven for 12 -14 minutes
  • They are done when they are just about to go golden brown at the edges but are still soft – they will firm up as they cool
  • Let them cool on the tray – if you lift them onto a wire rack while they are warm you risk breaking them

macadamia and pecan biscuits after baking

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