Serve these nutty, cheesy biscuits with an aperitif. The dough can be kept ready in the freezer to be sliced and baked when required.
150 grams macadamia nuts
3⁄4 cup plain flour
pinch cayenne pepper
1 teaspoon finely chopped rosemary
50 grams cold butter cut into small dice
75 grams soft blue cheese, crumbled
25 grams freshly grated Parmesan
Preheat the oven to 180°C. Roast and roughly chop the macadamias.
Place the macadamia nuts, flour, salt, cayenne and rosemary into a food processor and pulse to combine. Add the butter and pulse until it resembles coarse crumbs. Add both cheeses and pulse until the dough just starts to come together. Tip onto a piece of baking paper and roll up into a cylinder about 4 cm thick. Refrigerate until firm.
Slice the chilled dough into 1 cm thick slices and place on a lined baking tray. Bake for 12-15 minutes until golden brown and the centre is firm. Do not allow them to get too dark or the nuts will taste bitter. Transfer to a rack to cool. Store in an airtight container. Makes about 30