While I’m on my big American Adventure, some of my favourite bloggers have generously offered to share their favourite recipes on the blog. That means more deliciousness than you can shake a stick at!
Today, I’m excited to introduce my lovely friend, Vicki, Mum to two feisty and funny little girls and the brains behind the food and lifestyle blog Boiled Eggs & Soldiers. Last year she moved from Sydney to North Queensland, and although I miss seeing her in real life, I’ve loved following along on her tropical adventures, her fabulous recipes and her totally dreamy house renovation. So without further ado, over to Vicki…
Today, I thought I’d bring you a touch of spring from Tropical North Queensland with these yummy Macadamia & Lemon Biscuits. They are a favourite around our house, maybe because we are slightly nutty ourselves but the zesty and crunchy combination go down a treat.
Made in the Thermomix they are super easy but because I don’t want anyone to miss out I’m also sharing the simple regular method too, that’s up first, then scroll on for the Thermo version. You will get 10 – 12 bickies that can be stored in an airtight container for 2 – 3 days (if they don’t get wolfed down before then!)
Ingredients – Traditional
125g butter, softened
1/2 cup raw sugar
2 teaspoons grated lemon zest
1 egg
1 1/4 cup self-raising flour (I used GF)
200g macadamia nuts, roughly chopped
How to – Traditional
- Preheat the oven to 180C and line a baking tray with baking paper.
- Using an electric mixer combine the butter, sugar and lemon zest until it’s light and creamy.
- Add the egg and beat until combined.
- Add in the flour and macadamias and mix with a wooden spoon until combined.
- Scoop out table spoon sized balls of the dough and place on the baking tray, flatten a bit (make sure you leave some space in between the biscuits as they will spread a bit.)
- Bake for 15 – 20 minutes or until golden. Let cool on the tray for about 10 minutes and then transfer to a cooling rack to cool completely.
Ingredients – Thermomix
3 – 4 strips of lemon rind
125 g butter, softened
110g raw sugar
1 egg
200g macadamias
160 g self raising flour (I used GF)
How to – Thermomix
- Preheat the oven to 180C and line a baking tray with baking paper.
- Put the lemon peel into the TM and grate on speed 7 for 4 seconds, scrape sides and repeaton speed 7 for 4 seconds, scrape sides.
- Add the butter and sugar and beat on speed 7 for 4 seconds.
- Add the egg and combine for speed 3 for 3 seconds.
- Add the macadamias and chop/combine on speed 7 for 2 seconds.
- Add the flour and combine on speed 3, reverse speed for 6 seconds.
- Scoop out table spoon sized balls of the dough and place on the baking tray, flatten a bit (make sure you leave some space in between the biscuits as they will spread a bit.)
- Bake for 15 – 20 minutes or until golden. Let cool on the tray for about 10 minutes and then transfer to a cooling rack to cool completely.
When Vicki isn’t in the kitchen cooking up simple, mostly healthy family meals and doing lunch boxes (and cake, always cake) she tries to fit in some exercise, blogging and developing a new business in between the drop offs & picks ups of kids. Because there is always a meal to make Vicki is also co-host of Your Weekly Feed, a foodie link up on Fridays for favourite recipes to help give inspiration to planning the weeks meals. Oh, and the name “Boiled Eggs & Soldiers”? Well, it’s a family favourite although at the moment one child will only eat the yolk and the other only the white!
You can find Vicki on Facebook, Instagram and Pinterest, or, of course, on her fabulous blog Boiled Egg and Soliders. If you’re a food blogger with a delicious recipe, why not join Your Weekly Feed, the most delicious link up party on the web!
