Melt the butter. Combine all of the dry ingredients in a bowl and add the butter to the dry ingredients. Stir untill the mixture comes together.
Create a smooth ball with the dough and cut it in half. Shape each half into a cylindrical shape. Place a length of cling wrap on the bench and place one cylinder along the middle of the wrap. Using your hands, start to create a smoother shape, cookie size in diameter, compressing the dough to remove any pockets of air. The dough will be slightly sticky especially if it is warm.
Roll the cylinder up in the cling wrap and continue to roll and shape it into a nice round shape. Square off the ends and twist the cling wrap on the ends to seal. Repeat the process with the other half of the dough.
Place the dough the fridge (or freeze) for approximately 30 minutes or until the dough is firm.
To slice into biscuit rounds, simply unwrap dough and using a sharp knife slice off cookies approximately 5-7 mm thick, ready to bake. Smooth off edges with hands if desired. Heat from your hands will soften the cookies so don't over handle.
Place onto baking paper with space in between and bake for 10-12 minutes at 155 C/310 F fan forced, or until cooked through. Allow to cool on the tray before moving onto a cooling rack to cool down completely. Adjust temperature if the cookies are browning too much.
These cookies are best eaten fresh but can be stored in an airtight container for up to 5 days.
Add pistachios or slivered/chopped blanched almonds in place of the macadamias.
For plain vanilla biscuits/cookies simply omit the addition of the chopped nuts.
Note that you can switch the sweetener used but erythritol is best to get a crispy crunchier finish. If using a stevia or monk fruit blend, add 2-4 tablespoons depending on your taste. You may need to add a little more almond meal if you do this as the ratio of wet to dry ingredients will have changed.To use an alternative sweetener such as sugar or coconut sugar, use approximately 1/3-1/2 cup or add to taste.