The Macadamia Maple Biscuit Slab is a delightful combination of rich macadamia nuts, sweet maple syrup, and tangy dried cranberries. This enticing recipe promises a luscious and slightly nutty treat that will be a perfect accompaniment to your afternoon tea or as a scrumptious dessert. Crafted with a blend of all-purpose and white rice flour, this biscuit slab offers a perfect balance of flavors and textures that melt in your mouth.
Your Macadamia Maple Biscuit Slab is now ready to be enjoyed! The golden-brown slab, with its crunchy macadamias and sweet, chewy cranberries, promises a mouth-watering experience. Cut into bars and serve them warm or at room temperature. This delightful treat is perfect for sharing with family and friends, or for enjoying as a special indulgence. Happy baking!
Use a 9x13 inch baking dish for the Macadamia Maple Biscuit Slab. You can grease it or line it with parchment paper for easier removal.
Bake the Macadamia Maple Biscuit Slab for 25-30 minutes at 350°F (175°C). The edges should be golden brown, and a toothpick inserted into the center should come out clean.
Yes, you can substitute macadamia nuts with other nuts like walnuts or cashews, but keep in mind that this will alter the flavor and texture of the biscuits.
Store the leftover biscuit slab in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
The biscuit slab is done when the edges are golden brown and a toothpick inserted in the center comes out clean. Check for doneness around the 25-minute mark.
- Toast the macadamia nuts lightly before adding them to the batter for an enhanced nutty flavor.
- Ensure the butter is at room temperature to achieve a smoother mixing process.
- Line your baking tray with parchment paper to prevent the slab from sticking and to allow for easy removal.
- Use a sharp knife to evenly cut the baked slab into bars for a clean presentation.
- Store any leftovers in an airtight container to maintain freshness for up to a week.
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