Macadamia maple biscuit slab
The Macadamia Maple Biscuit Slab combines rich macadamia nuts, sweet maple syrup, and cranberries for a delightful treat. This simple baking method creates a textured slab perfect for dessert or afternoon tea.
Cook time 30 min
Prep time 10 min
Ingredients:
1 cup macadamia1/2 cup butter
1/3 cup maple syrup
2 cups all-purpose white wheat flour
1/3 cup white rice flour
1/3 cup dried cranberries
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.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish or line it with parchment paper.
- Coarsely chop the macadamia nuts. You can do this by pulsing them a few times in a food processor or using a knife.
- In a small saucepan over medium heat, melt the butter until it is fully liquefied. Remove from heat and allow it to cool slightly.
- In a large mixing bowl, combine the melted butter and maple syrup. Stir until well mixed.
- In another bowl, sift together the all-purpose white wheat flour and white rice flour.
- Gradually add the flour mixture to the butter and maple syrup mixture, stirring continuously until well combined.
- Gently fold in the chopped macadamia nuts and dried cranberries until evenly distributed throughout the dough.
- Spread the dough evenly in the prepared baking dish, pressing it down to ensure it is flat and even.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the slab to cool in the baking dish for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, cut the slab into bars or squares, as preferred. Serve and enjoy!
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!
Macadamia maple biscuit slab FAQ:
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.
Tips:
- 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.
Nutrition per serving
8 ServingsCalories 400kcal
Protein 6g
Carbohydrates 36g
Fiber 2.80g
Sugar 5g
Fat 27g
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