Monday, May 11, 2015

Macadamia & lemon myrtle biscuits

May 1, 2015

I made these cookies from Vegan About Town for late-night card games (and, it turns out, some brutal Pictionary) on a weekend away. It's a handy, pared-back recipe requiring only a small number of ingredients and minimal utensils - I bet you could even pull it off with a fork and a strong arm instead of an electric beater.

It's a while since I've used lemon myrtle and in the interim it's become much more accessible - I found my supply in the ground spice section of our local supermarket. I like its balance of bright citrus and earthy flavours, and I used a generous hand when adding it to this dough. The biscuit base is buttery like shortbread, but if you retrieve the biscuits from the oven early they stay soft and doughy instead of setting hard. On the other hand macadamias are all the tastier with toasting, so it's worth letting 'em get a little gold around the edges before cooling them off.

These biscuits are plain in presentation but a bite confirms that they've got something special to them, and that you'll want many more bites of them still.

Macadamia & lemon myrtle biscuits
(very slightly adapted from Vegan About Town)

200g margarine
1/2 cup castor sugar
1 3/4 cups plain flour
1 cup macadamias, roughly chopped
1 tablespoon ground lemon myrtle

Preheat an oven to 200°C. Line 1-2 baking trays with paper and lightly grease them.

In a large bowl, beat together the margarine and sugar until fluffy. Add the flour and beat until well combined. Stir in the macadamias and lemon myrtle, taste, and add more lemon myrtle if desired.

Gently roll tablespoons of the dough into balls and place them on the baking trays. Flatten them slightly with a fork. Bake the biscuits for 10-15 minutes, until they are just starting to go golden.

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