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Maggie Beer

Marmalade and Macadamia Biscuits

Step 1: Melt 50 grams butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly.

Step 2: Beat the remaining 100 gram of room temperature butter and caster sugar together in an electric mixer until creamy.

Step 3: Sieve the flour and rice flour together and add to the butter mixture, mixing well by hand.

Step 4: Stir in the macadamia nuts and Seville Marmalade, adding the cooled nut brown butter.

Step 5: Stir well to combine, then divide the mixture in two and roll each half into a cylindrical shape on a lightly floured clean work surface. Make sure that there are no cracks then roll up tightly in cling-film and place on a flat surface and refrigerate for a couple of hours or overnight until ready to use.

Step 6: Preheat the oven to 180C and line a couple of baking trays with baking paper.

Step 7: Slice the biscuit dough into even rounds about 1- 1.5 centimetres thick and bake for 10 - 12 minutes. Allow to cool before serving.  


  1. 100g unsalted butter at room temperature
  2. 75g 1/3 cup caster sugar
  3. 70g macadamia nuts chopped

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