Macadamia Parmesan Shortbread Wafers

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    642
based on 3 ratings

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.

Inspired by: https://tenina.com/recipes/macadamia-parmesan-shortbread-wafers

recipe updated 12 Jan 2022

Ingredients

  • Fresh rosemary icon
    Fresh rosemary
    1 handful
  • Macadamia nuts icon
    Macadamia nuts
    65 g
  • Black pepper icon
    Black pepper
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    65 g
  • Butter icon
    Butter
    45 g
  • Plain flour icon
    Plain flour
    70 g
  • Fresh rosemary icon
    Fresh rosemary
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Small glass bowl
  • kCook icon Lightly floured surface
  • kCook icon Baking sheet - 18 x 13"

Step preview

  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
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