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Macadamia and cheese biscuits

Macadamia and cheese biscuits

These are the perfect, easy to make biscuit for drinks, picnics and lunchbox snacks. Don’t be afraid to experiment by adding your own favourite flavourings to the nutty dough. Add a sprinkle of sea salt for something simple, or if you’re feeling more adventurous, try these delicious chilli or fennel & cranberry versions.

Biscuit dough

1 cup raw macadamias

240g sharp cheddar cheese, cut into pieces

1 egg

¼ cup plain flour

Chilli flavour

2 teaspoons dried red chilli flakes

Fennel & cranberry flavour

1 teaspoon fennel seeds

1 tablespoon cranberries, chopped

Place macadamias in the bowl of a food processor and process until smooth. They can still retain some texture. Add cheese, egg and flour and process until the mixture forms a ball.

Remove from the bowl and sprinkle with your choice of flavouring. Gently knead to incorporate the flavouring and roll dough into a 4cm diameter cylinder. Wrap in baking paper or plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C. Using a sharp knife, slice the dough into discs just less than 1cm thick. Place the discs 3cm apart, on a large baking tray lined with baking paper.

Bake for 10-12 minutes, until biscuits are golden on the edges and underneath. Using a metal spatula, remove each biscuit and place on a wire rack to cool before serving.

Biscuits can be stored in an airtight container for up to 4 days.
Categories: snacks

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