It is a lovely feeling to be able to post here again after nearly two months – I think that is about that long. I had problems with my laptop initially – drowned its keyboard in red wine in a moment of excitement; it eventually stopped working properly; went away on a business trip which was meant to be for only 2 weeks and ended up being for nearly a whole month; came back and still had no laptop for about two more weeks. Paid many visits to different laptop shops and for quite some time gave up on my purchase after being confronted by very unhelpful shopkeepers.
Enough of complaining, here I am back. It feels great to post again, and this time a lovely, simple recipe. Ideal for an afternoon tea. A biscuit recipe.
The ingredients were the reason why I chose it: lime, cloves and macadamia nuts. How unususual!! I love limes. They are plentiful and cheap back home in Brasil. In the
Then there comes cloves. I am a bit fascinated by cloves. I remember this nanny that my brother had who used to chew cloves for a few minutes before going out. It would give her a lovely breath.Fresh. Over the last few years I have developed the habit of having a clove-chewing session every so often. Just for the sake of the taste. I then discard it.
In this recipe by Peter Gordon, a new zealander chef who lives in the UK, the limes and cloves come together in this lovey,little recipe. Plus the macadamia. I could not resist it. The page where the recipe is printed on was ear-marked for quite some time and this morning these biscuits finally came to life. In addition to the loveliness of flavours, which go very well together, not in an overpowering way at all, there is also the fact that these biscuits melt in one’s mouth. After being taken from the oven they have to be handled with care when time comes to transferring them to a cooling rack. I didn’t know that and ended up sweeping the kitchen floor which got covered in biscuit crumbs.Lime, clove and macadamia biscuits
250g unsalted butter, at room temperature
80g icing sugar
2 teaspoons finely grated lime zest
1 teaspoon freshly ground cloves
½ teaspoon baking powder
150g macadamia nuts, roughly chopped
Pre-heat oven to 170oC ( 150oC fan assisted oven). Line a baking tray with baking paper and set it aside.
Cream butter, icing sugar, zest of lime and cloves until pale. Sift flours and baking powder and mix into butter, then stir in nuts. Divide mixture into 24 balls and place them on the baking tray leaving a lot of space between them – you might have to split them into at least two batches.
Lightly press mixture down with your thumb, then bake for 16-20 minutes, until they go just a little golden. Cool on the tray for 5 minutes, then transfer to a rack and leave to go cold.
If stored in an airtight container will keep well for about 5 days.