Project Description

This recipe comes from episode 6 of Lyndey Milan’s Summer Baking Secrets, airing Sundays (starting Feb 14 2016) at 12:00pm noon on the Channel 7 network.

Makes 26-28 approx
Preparation Time: 10 minutes (plus 25 minutes freezer time)
Cooking Time: 25 minutes

120g unsalted butter, softened
2/3 cup (150g) tablespoons brown sugar
1 cup (150g) plain flour
1/3 cup (65g) rice flour
1/3 cup (35g) cocoa powder
2 tablespoons (40ml) milk
150g toasted, finely chopped macadamia nuts
180g eating quality dark chocolate

  1. Beat butter and sugar together in a medium bowl with an electric mixer until pale and fluffy. Sift flours and cocoa powder together over the bowl, add milk and stir well to combine. (Lazy bakers can even use the electric mixer on low to mix.)
  2. Turn out onto Glad plastic wrap or Glad baking paper and roll into a 20cm long log. Wrap, twisting in the ends to make a tight parcel. Freeze for 25 minutes (or refrigerate for 60 – 70 mins) or until firm. Dough can also be frozen at this stage and semi-thawed later to slice off required number to bake.
  3. Preheat the oven to 160’C. Line oven trays with Glad baking paper. Cut the logs into about 8mm slices and place 3cm apart on trays and bake for 20-25 mins. Cool.
  4. Meanwhile melt chocolate in a microwave safe dish in microwave – two bursts of one minute on medium. Stir thoroughly after each burst.
  5. Dip edge of biscuits into melted chocolate, then macadamia nuts. Place on a paper-lined tray and leave for 10 minutes or so to set.

Lyndey’s Note: You could use other nuts for this recipe e.g. hazelnuts, in which case toast in a medium-low oven for 10 mins, remove to a tea towel and rub to remove the skins. You could just use chocolate hazelnut spread instead of melting chocolate and press on hazelnut crumbs. Biscuit dough can be frozen so you can have biscuits ready on hand to bake.

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