Macadamia Nut Biscuits

    Macadamia Nut Biscuits

    (20)
    2saves
    8hours37min


    22 people made this

    These macadamia nut biscuits are great for making in bulk because the recipe scales up easily. Enjoy.

    Ingredients
    Serves: 18 

    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarb soda
    • 3 cups rolled oats
    • 1/2 cup chopped macadamia nuts
    • 1 cup (220g) packed brown sugar
    • 1 cup (200g) white sugar
    • 250g margarine
    • 2 eggs
    • 1 teaspoon vanilla essence

    Directions
    Preparation:25min  ›  Cook:12min  ›  Extra time:8hours chilling  ›  Ready in:8hours37min 

    1. Sift flour, resift with salt and bicarb soda. Stir in oats and nuts and set aside.
    2. Cream together sugar and margarine. Add eggs and vanilla. Add dry ingredients and beat until thoroughly mixed.
    3. Roll dough in baking paper like logs, shaping as you roll. Refrigerate overnight.
    4. Unroll dough and slice 5mm thick and place on an ungreased baking tray. Bake at 180 degrees C for 10 to 12 minutes.
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    Reviews and Ratings
    Global Ratings:
    (20)

    Reviews in English (20)

    by
    24

    This is actually my recipe and it just dawned on me that I should have listed the size of eggs that I used for this recipe. This may be the reason that one reviewer had some difficulty with crumbling. I use 2 Extra Large eggs for this recipe.  -  13 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    19

    I tried this recipe this past Christmas for my Mom's Christmas cookie give-away. She put them on her tray to take to her office and my phone did not stop ringing for the recipe! They are amazing! One of the best cookie recipes that I have ever tried!  -  27 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    18

    My family loved this recipe. I substituted a half cup butter for half a cup of the shortening, and I added half a package of good-quality white chocolate chips. I also made them as drop cookies instead of chilling them.  -  28 Sep 2002  (Review from Allrecipes USA and Canada)

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