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Aniseed Myrtle & Macadamia Biscuits


1 cup of softened butter,
1 cup sugar and
1 cup of brown sugar until light and fluffy. Beat in 1 egg.
Combine 2.5 cups plain flour, 1 teaspn baking powder, 1/2 teaspn salt, 1/2 teaspn cinnamon and 1/2 teaspn cloves; gradually add to creamed mixture and mix well. Stir in 1/2 cup ground Macadamia nuts and 1 Tbspn Aniseed Myrtle.
Shape into two 25cm rolls; wrap each in plastic wrap. Refrigerate for 4 hours.
Unwrap; cut 1/2cm off the ends of each roll.
Cut dough into 1/2cm slices. Place 5cm apart on ungreased baking sheets.
Bake at 180C for 8-10 minutes or until golden brown. Remove to wire racks to cool.