These delicious little biscuits are courtesy of Maggie Beer. I used finger lime marmalade (which I found at the Caldera Farmers Market, Murwillumbah, recently), but you can use whatever variety you have on hand - a blood orange marmalade would be terrific.
Makes about 36
In a small saucepan, melt 50g butter and simmer until nutty brown in colour. Remove from heat and let cool.
In an electric mixer, cream together 100g softened butter with the caster sugar. Sift together the flour and rice flour (or cornflour) and stir into the butter mixture by hand.
Stir through the chopped macadamia nuts and marmalade. Add the cooled nut brown butter and mix well to combine.
Divide the mixture in two and roll each half into a cylinder, approx. 5cm in diameter, on a lightly floured bench top. Make sure there are no cracks in the cylinders, then roll them in plastic wrap.
Place on a flat surface and refrigerate fro 2 - 3 hours or overnight until ready to use.
Preheat oven to moderate (180degC),
Line two baking tray with baking paper. Slice the biscuit dough into even rounds about 1cm - 1.5cm thick and bake for 12- 15 minutes.
Allow to cool before serving.