250 g butter
100 g icing sugar
80 g sapote pulp
2 g vanilla essence
700 g. S.R. flour
120 ml finely chopped macadamia nuts
Cream butter and icing sugar. Mix in fruit pulp, vanilla and sifted dry ingredients, add nuts last.
Chill dough for 60 minutes, then shape into balls of about 20mm in diameter. These are placed on an unprepared oven tray and the balls are flattened to about 8 mm in thickness.
Bake at 180°C for 20 minutes. The biscuits may be frozen for storage.
DATE: July 1994
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