Macadamia Parmesan Shortbread Wafers
Serves
2
Total Time
25mins
Calories
642
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.
- Fresh rosemary1 handfulleaves of
- Macadamia nuts65 groasted, salted
- Black pepperas neededfreshly ground
- Parmesan cheese65 gcubed
- Butter45 g
- Plain flour70 g
- Fresh rosemaryas neededleaves of
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Add parmesan cheese and rosemary to the TM bowl
- 3. Blitz with MC on - 10 sec, speed 10
- 4. Set aside
- 5. Add macadamia nuts to the TM bowl
- 6. Blitz with MC on - 7 sec, speed 7
- 7. Add butter, flour, black pepper and parmesan mix
- 8. Blend with MC on - 8 sec, speed 7
- 9. Tip out onto floured board or Silpat mat
- 10. Knead together gently with hands, roll out and cut into rounds
- 11. Garnish with 1 rosemary leaf in the centre of each biscuit
- 12. Place on lined baking tray
- 13. Bake for 8-10 minutes until golden around the edges (200°C)
- 14. Let cool
- 15. Serve with dips, olives, cheeses and fruit
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
