Macadamia And Wattleseed Shortbread Recipes

MACADAMIA SHORTBREAD

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.

MACADAMIA AND WATTLESEED SHORTBREAD

Steps:

• Beat the butter until it resembles whipped cream.
• Gradually add the sugar and beat well between each addition.
• Mix the flour, macadamia nut meal and wattleseed together.
• Add to the butter mixture and mix well until you have a smooth dough.
• Divide mixture in two and knead for about 5-10minutes until the dough is very smooth.
• Roll out into a slab on a greased tray or on baking paper or alternately use a cookie cutter.
• Shortbread should be about 1 cm thick when rolled.
• Prick with a fork to allow the air to flow through and make the shortbread crisp.
• Dust with a little caster sugar.
• Bake in a slow oven 150C for about 40minutes.