Savoury macadamia crisps
Indulge in the crunchy goodness of Savoury Macadamia Crisps! Made with all-purpose white wheat flour, a touch of salt, creamy butter, and enriched with milk, these crisps feature the rich flavor of macadamia nuts and a light, crispy texture from egg white. Perfect for snacking or pairing with your favorite dips. Easy to make and delightfully delicious!
- 04 Apr 2024
- Cook time 25 min
- Prep time 410 min
- 14 Servings
- 6 Ingredients
Savoury macadamia crisps are a delightful and unique snack that combine the rich, buttery flavor of macadamia nuts with the crisp texture of a well-baked biscuit. These crisps make for a perfect appetizer, a companion for a cheese platter, or simply a savory treat to enjoy anytime. Here’s a simple recipe to whip up a batch of these tasty crisps.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine 2 cups of all-purpose white wheat flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed.
Cut the 1/2 cup of room-temperature butter into small cubes and add them to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles a coarse meal.
Gradually pour in the 1/2 cup of milk while stirring with a fork until the dough starts to come together. You may not need to add all the milk; just until the dough forms a cohesive mass.
Add the 1/3 cup of chopped macadamia nuts to the dough. Use your hands to knead the dough lightly, just until the nuts are evenly distributed.
Place the dough on a lightly floured surface. Roll it out to about 1/8-inch thickness. Ensure that the dough is as evenly rolled out as possible for uniform baking.
Use a knife or a cookie cutter to cut the dough into your desired shapes (squares, circles, etc.). Transfer the cut dough pieces to the prepared baking sheet, placing them about 1 inch apart.
Lightly beat the egg white in a small bowl. Using a pastry brush, brush the tops of each crisp with a thin layer of egg white. This will give the crisps a nice golden color when baked.
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are golden brown and the crisps are firm to the touch.
Remove the baking sheet from the oven and let the crisps cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your savoury macadamia crisps as a snack or serve them with your favorite dips and spreads. Store any leftovers in an airtight container.
Tips:
- Ensure that all your ingredients are at room temperature before you start, particularly the butter and egg white, for a smoother dough.
- Chop the macadamia nuts finely to ensure they are evenly distributed throughout the dough for a consistent flavor in every bite.
- For extra flavor, consider adding a pinch of herbs such as rosemary or thyme to the dough.
- If you prefer a bit of a kick, a dash of black pepper can complement the savory notes of the crisps.
- To get perfectly shaped crisps, roll the dough out to an even thickness and use a cookie cutter of your choice.
- Keep a close eye on the crisps while they bake; they can go from perfectly done to over-baked quite quickly.
Savoury macadamia crisps are a simple yet exquisitely flavorful treat that can be prepared with minimal effort. Whether you serve them at a gathering or enjoy them as a personal snack, these crisps are sure to be a hit. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 40 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 3.03g | 2% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 0.82g | 2% |
| Sugar 0.68g | 1% |
| Fat | |
| Fat 10g | 11% |
| Saturated 4.08g | 14% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 6mg | 1% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.38mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 5ug | 1% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 0.02mg | 0% |
| Vitamin E 0.03mg | 0% |
| Vitamin K 0.61ug | 1% |
| Minerals | |
| Calcium, Ca 20mg | 1% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.31mg | 3% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 60mg | 2% |
| Selenium, Se 4.61ug | 8% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 0.29mg | 3% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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