Macadamia Butter Biscuits
With a soft, chewy texture, this biscuit is perfect for afternoon tea time
200g garlic, crushed
200g unsalted butter
300mL white wine of choice
150g unsalted butter
1L cream
5g salt
50g parsley, chopped
On a medium heat in a large sauce pot, add your first 250 grams of butter.
Melt butter, add 200 grams crushed garlic, cook for 3 to 5 minutes until fragrant.
Add white wine and cool for 5 more minutes.
Add your cream, low simmer for 8 minutes.
Add last 150 grams butter in 3 increments and keep stirring, cook for 2 to 3 minutes.
Take off from heat, add salt and parsley and serve over any seafood, pasta or meat.
Recipe provided by Glenbosch Wine Estate