Sweet and just a little tart these biscuits are a lovely little treat. For best results do not bake the biscuits in hot and humid weather and be sure to line baking trays with baking paper to prevent the biscuits from sticking.
1 1/2 cups chopped macadamia nuts
1 1/3 cups (220g) packed brown sugar
1/2 cup (60g) plain flour
1 pinch salt, to taste
1/4 teaspoon baking powder
3 teaspoons lemon zest
2 teaspoons fresh lemon juice
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Spread macadamia nuts on baking tray and bake until lightly browned. Set aside and let cool.
In a large bowl whisk eggs until light and fluffy (this should take at least 5 minutes). Gradually add sugar and whisk well. Sift together the flour, salt and baking powder and blend into egg mixture. Mix until smooth.
Mix in the lemon zest, lemon juice and nuts. Mix until well blended.
Drop by teaspoonfuls about 7cm apart on baking paper lined baking trays. Bake for 7 to 9 minutes until biscuits are golden with dark edges. Let cool on wire rack.