Savoury Macadamia Crisps



  • 2 cups plain flour
  • 1 teaspoon salt
  • 125g butter, chilled, chopped
  • ½ cup milk
  • ⅔ cup unsalted macadamia nuts, finely chopped
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 eggwhite, lightly beaten
  • fresh rosemary leaves, to garnish


  1. Process flour, salt and butter until mixture resembles fine breadcrumbs. Add milk. Process until mixture just comes together. Transfer to a lightly floured surface. Knead in nuts and chopped rosemary.
  2. Divide dough in half. Using hands, shape each half into a 4cm-wide, 15cmlong log. Wrap each log in plastic wrap. Refrigerate overnight.
  3. Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper. Remove logs from fridge. Discard plastic wrap. Slice into 5mm-thick rounds. Place rounds, 2cm apart, on prepared trays. Refrigerate for 10 minutes.
  4. Dip 1 rosemary leaf in eggwhite. Place in the centre of 1 round. Repeat with rosemary leaves, eggwhite and rounds. Bake for 22 to 25 minutes, swapping trays halfway through, or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.