Post 1

 I bought a R20 packet of Macadamia nuts from a street vendor in Nelspruit, roasted all of them and used half a packet to make a salad which was featured in my column last week.   The plan was to use the rest on a recipe to be featured on this blog….but I didn’t want to buy additional ingredients so I thought of biscuits.  Why not?

As I was making the biscuits I felt like they were missing something and my favourite snack item came to mind, dried cranberries.  They are calorie dense as they contain large amounts of sugar but they are tasty nonetheless.

As I was baking these biscuits I realised that I’ve never posted a biscuit recipe on the blog.  Perhaps it’s because I bake them for a living…..Trust me, that is enough to put you off consuming biscuits for a long time.  It’s like someone working at KFC, they don’t crave the stuff and you won’t find them buying KFC whey they are off duty.

These Mac and Cranberry biscuits are tasy, I tried to roll out the dough as thin as possible in order to end up with a thin biscuits.  I think they look cute that way.   My aunt always keeps a stash of scones for her visitors and I always advise people to keep a stash of homemade rusks or biscuts at home.  These are perfect for that.  Happy Baking!

Post 2

Roasted Macadamia and Cranberry Biscuits Recipe

Makes about 30 biscuits

500ml (2 cups) roasted macadamia nuts, finely chopped or grated to resemble bread crumbs

5ml (1tsp) baking powder

2.5ml (½tsp) salt

75g unsalted butter, softened

125ml (½cup) granulated sugar

60ml (¼cup) golden syrup

2 medium sized eggs

5ml (1tsp) vanilla essence

A handful of dried cranberries


  1. Preheat oven to 180⁰C. In a big bowl, mix together the flour, macadamia nuts, baking powder and salt.  Set aside.
  2. In a mixer bowl, cream together the butter, sugar and golden syrup until light and fluffy.
  3. Beat in the eggs and vanilla essence until smooth.
  4. Mix in the dry ingredients until just combined and then stir in the cranberries.
  5. Dust a surface with a bit of flour.   Take a handful of the dough and roll out.
  6. Roll it out thinly crispy biscuits.
  7. Cut using a cookie cutter and place on a lightly greased baking pan.
  8. Bake for 5 to 7 minutes until the cookies are just barely golden brown.
  9. Remove from the oven and place on a cooling rack.
  10. Let them cool down for at least 10 minutes.



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