Macadamia biscuits with macadamia butter and salted toffee filling

These biscuits are everything a sweet treat should be – crisp, creamy and
utterly indulgent. The macadamia butter and salted toffee filling make them
irresistible for afternoon tea, dessert platters or homemade gifting. Loved by kids and
adults alike.

MAKES 30

Ingredients

Biscuits

• 180 g unsalted butter at room temperature
• 1 cup rolled oats
• 1 cup raw macadamias
• 1 cup plain flour
• 1 tsp baking soda
• 1 tsp salt
• 2/3 cup brown sugar packed tightly

Macadamia Carmel Filling

• 400 g can condensed milk
• 60 g macadamia butter
• 2 tbsp golden syrup
• 1 tsp salt

Instructions

Biscuits

1. Preheat oven to 180°C fan-forced. Line 2 baking trays with non-stick baking paper.
2. Melt 80g of butter in a medium saucepan over a medium to low heat. Add the oats
   and cook, stirring, for 10 minutes until toasted. Remove from the heat and set aside
   to cool.
3. Blend the macadamias for 2 to 3 minutes until it forms a butter. In a medium-sized
   bowl combine the flour, baking soda and salt and set aside. In an electric mixer
   combine the remaining butter and brown sugar until creamy. Add the macadamia
   butter and salt and mix well until combined.
4. Fold through the oats and the flour mixture and turn out onto a piece of non-stick
   baking paper. Roll into a ball, wrap well and place the dough into the fridge for 20 to 30 minutes until chilled.
5. Remove the dough from the fridge, roll into walnut-sized balls and place 3cm apart
   on the lined trays. Flatten slightly with the back of a spoon. Bake for 10 to 12 minutes or until golden. Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.

Macadamia Carmel Filling

1. To make the filling, combine the condensed milk, macadamia butter, golden syrup
   and salt in a heatproof bowl. Place over a pan of boiling water and stir occasionally
   for 12 to 15 minutes or until the caramel is thick.
2. Allow the caramel to cool slightly for 10 minutes before spooning onto the flat sides of half the biscuits. Top with the remaining biscuit halves and allow to cool and become firm before eating.

Recipe and image supplied courtesy of Australian Macadamia Society.

Crisp buttery macadamia biscuits with a luscious, salted toffee filling offer the perfect balance of crunch, creaminess and golden sweetness.