Macadamia Parmesan Shortbread Wafers

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 3 ratings

Making your own crackers to accompany a cheese platter has never been easier. These macadamia parmesan wafers are perfect on their own or with dip.

Inspired by:

recipe updated 8 Jun 2020


  • Fresh rosemary icon
    Fresh rosemary
    1 tbsp (about 1)
  • Macadamia nuts icon
    Macadamia nuts
    65g (about ½ cup)
  • Black pepper icon
    Black pepper
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    65g (about ½ cup)
  • Butter icon
    45g (about 3⅛ tbsp)
  • Plain flour icon
    Plain flour
    70g (about ½ cup)


  • kCook icon Parchment paper
  • kCook icon Rolling pin
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Small glass bowl
  • kCook icon Lightly floured surface
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 200°C
  2. Add parmesan cheese and fresh rosemary to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Blitz - approx 10 sec, speed 10
  5. Transfer content of TM5 bowl to small glass bowl
  6. Add macadamia nuts to the TM5 bowl
  7. Blitz - approx 7 sec, speed 7
  8. Then add butter, plain flour and black pepper to the TM5 bowl
  9. Transfer cheese mixture to TM5 bowl
  10. Blend - approx 8 sec, speed 7
  11. Transfer content of TM5 bowl to lightly floured surface
  12. Knead together
  13. Roll out
  14. Cut
  15. Line a clean baking sheet with parchment paper
  16. Place biscuits on baking sheet
  17. Cook until light golden - 10 min, 200°C
  18. Let cool
  19. Serve
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