Lime, Clove and Macadamia Biscuits


Lime and dove, for some reason, work really well together; it’s as if they hit the higher notes in your mouth. I’m currently on a macadamia fad, but if you’re not, then replace them with any mild nut you prefer — almonds and peanuts are good.


  • 250 g (8 oz) unsalted butter, at room temperature
  • 80 g (2 ½ oz) icing sugar
  • 2 teaspoons finely grated lime zest
  • 1 teaspoon freshly ground cloves
  • 150 g (5 oz) flour
  • 130 g (4 ⅓ oz) cornflour
  • ½ teaspoon baking powder
  • 150 g (5 oz) macadamia nuts, roughly chopped


Preheat oven to 170°C/340°F/Gas Mark 3–4. Line two baking trays with baking paper. Cream butter, icing sugar, zest and cloves until pale. Sift flours and baking powder and mix into butter, then stir in nuts. Divide mixture into 24 balls and place on baking trays, leaving 10 cm (4 in) between each one.

Lightly press mixture down with your thumb, then bake for 16–20 minutes, until they go just a little golden. Cool on the tray for 2 minutes, then transfer to a cake rack with a metal spatula and leave to go cold. Store in an airtight tin for up to a week.