Honey Macadamia Nut Shortbread Recipes

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MACADAMIA SHORTBREAD



Macadamia Shortbread image

An Australian twist on the classic shortbread. Cooking time includes the chilling time for the dough.

Provided by Sarah_Jayne

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 1/2 ounces macadamia nuts, plus a couple more chopped for finishing touch
1 2/3 ounces caster sugar
1 teaspoon pure vanilla extract
4 1/2 ounces butter, cut into small pieces
6 ounces plain flour

Steps:

  • Put the macadamia nuts and sugar in a food processor and pulse until they reach the texture of fine crumbs.
  • Then add the vanilla extract and butter, and pulse again until smooth.
  • Add 4.4 ounces of the flour, and pulse until just combined.
  • Remove and knead in as much of the remaining flour as you need to create a smooth dough.
  • Roll the dough in plastic wrap, to form a log approximately 20cm in length, then refrigerate for half an hour.
  • Preheat the oven to 350 degrees.
  • Take the dough log from the fridge, cut into 0.5cm-thick slices.
  • Push a few extra macadamia pieces into each biscuit, then remove the plastic wrap.
  • Place on a baking sheet and bake on the middle shelf of the oven for eight to nine minutes, until just set.
  • Cool the biscuits on a tray, then transfer them to a wire rack.
  • Store in an airtight container.

Nutrition Facts : Calories 417.2, Fat 30.4, SaturatedFat 12.8, Cholesterol 44.7, Sodium 121.3, Carbohydrate 33.5, Fiber 2.3, Sugar 9, Protein 4.7

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