Gluten free cinnamon macadamia biscuits

I hope all the mothers out there had a wonderful day yesterday. We started the day celebrating with 10,000 other people at the Mother's Day Classic walk for breast cancer. It was so wonderful to see so many people turn out to support a cause. Of course there was eating to be done after that (I shared a peek on Facebook) and I will share the recipes soon.

You might have noticed that I've been experimenting a little with gluten-free, sugar-free and dairy-free and really just seeing what you can do to easily make treats a bit healthier.

Macadamia nuts have featured a lot because, well, I love them. Almonds come in a close second but macadamias will always have my heart. It's probably because my uncles both love them and so at every family gathering for as long as I can remember there has been a bowl of the little golden nuggets. When I was little I wasn't allowed to eat them (one uncle's a doctor and he said they weren't good for kids), which of course made me want them more but since the day I was finally 'of age' I have been gobbling them up with gusto.

Hesitant described me as I rolled the balls of dough for gluten free cinnamon macadamia biscuits. It seemed like it was just to runny and would have not a chance of turning into a crunchy, golden biscuit that melts in your mouth. Don't curse me when you're making the dough. I promise, after some time in the oven they will transform.

Why the two stacks? The original recipe (which uses peanut butter) says to bake them for 8-10 minutes which I did for the first lot (left). That version stayed quite puffy but after cooling, they were a bit like a macaron when I bit into them and had quite a chewy centre. The ones on the right, I left in for about 13 minutes which gave them time to flatten out and crisp up nicely.

So the point of all my blabbering is that this is a recipe that will suit crunchy biscuit lovers and the soft and chewy fans. It will be hard to leave them in for the full 13 minutes once you start to smell the heart-warming cinnamon baking away. I left my macadamia butter a little bit chunky so there would be a surprise or two in the biscuits but feel free to make it nice and smooth.

You can also vary it with different nut butters if you're not into macadamias (I might judge you just a little bit though, how can you not like macadamias?!). They don't quite have the texture of a regular biscuit because there's no flour in there but I think if a biscuit and a meringue got together, this biscuit would be their love child. Enjoy!

What about you? What's your favourite nut?

ps. I have a little bit of a thing for stacking biscuits in photos. I think this is my record though - 8!

Recipe

Gluten free cinnamon macadamia biscuits

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 20

Author: Claire Cameron

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Ingredients

• ▢ 1 cup macadamia butter
• ▢ 1 cup firmly-packed brown sugar
• ▢ 1 tablespoon ground cinnamon
• ▢ 1 free-range egg

Instructions

• Pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.
• In the bowl of an electric mixer, mix all the ingredients together until they form a dough.
• Use a teaspoon of dough at a time and roll it into balls then place on the lined baking trays leaving at least 3cm between each one.
• Press down lightly to flatten a little.
• Bake for 10-15 minutes depending whether you would like a chewy or crunchy biscuit.
• Leave to sit on the trays for 5 minuted and then use a cookie slice to transfer the biscuits to a wire rack to cool completely.
• Store in an air-tight container.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations