Buttery, crisp, and filled with beautifully crunchy macadamias, this Macadamia Nut Shortbread is made using my simple and classic Scottish shortbread recipe. It's a quick and easy slice-and-bake biscuit, that's perfect for Christmas gifting, make-ahead baking, and enjoying with a cup of tea.
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This recipe is based on the same dough I use in my Traditional Scottish Shortbread and Millionaire’s Shortbread, but with roasted macadamias folded through for a delicious flavour and texture. It stays fresh for up to 2 weeks (longer if you heat seal the shortbreads), which makes them perfect for cookie boxes. I use this shortbread in my Christmas gift boxes, along with my home baked Granola, Mini Meringues and Chicken Crack (because the dogs in my life always get treats!)
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Why You'll Love This Recipe
- Easy slice and bake method
- Made with my delicious Scottish shortbread dough
- Perfect texture that stays crisp for weeks
- Ideal for Christmas gifting and make-ahead baking
Recipe Ingredients
- Unsalted butter: use great quality butter for the best flavour.
- Caster sugar: for a smooth, fine crumb.
- Plain flour: structure while keeping the biscuit tender.
- Cornflour: for a classic melt-in-the-mouth texture.
- Roasted macadamias: for crunch
How to Make Macadamia Shortbread
- Step 1: Preheat oven to 165 °C (330 °F) fan-assisted and line a large baking sheet with a Silpat mat or baking paper.
- Step 2: Cream cold butter and caster sugar until just combined.
- Step 3: Add the flour and cornflour and mix on low speed until the dough just comes together, then fold through the macadamias.
- Step 4: Divide dough in half and roll each portion into a neat rectangular log. Wrap tightly with food wrap and refrigerate for at least 30 minutes.
- Step 5: Slice into even biscuits (no more than 1cm thick) and place onto lined baking trays. Press each biscuit three times with a fork for the traditional shortbread look.
- Step 6: Bake at 165°C fan-forced for 14 to 16 minutes, until just lightly golden at the edges.
Cool on the tray for 5 minutes, then sprinkle with extra caster sugar or vanilla sugar. Transfer to a wire rack.
Hint: Because we're starting with cold butter, the dough doesn't need long to refrigerate before slicing.
These were absolutely beautiful
...so buttery and crunchy." -Davinia
Substitutions & Variations
- Chocolate dipped shortbread: Dip half of each biscuit in melted dark chocolate -a perfect combination with the macadamias!
- Lemon shortbread: Add the zest of one lemon to the dough and leave out the nuts.
- Spiced Christmas shortbread: Add ½ teaspoon cinnamon or nutmeg
- Nut swap: Pecans, pistachios or cashews also work well.
Equipment
You will need:
- Stand mixer or hand mixer
- Baking tray
- Baking paper
- Sharp knife
- Plastic wrap
Storage
Room temperature: Airtight container for up to 2 weeks
Heat sealed: in food-safe bags for up to 6 weeks
Fridge: Dough logs for up to 3 days
Freezer: Dough or baked shortbread for up to 3 months
Top Tip
If you're baking these on a warm day, give the dough enough time to chill. This will make it easier to cut and the shortbread will hold it's shape better.
FAQ
Yes. The dough logs can be made ahead and frozen, ready to slice and bake.
No. If you are using roasted macadamias, you can chop and use them straight away.
Yes. This recipe scales beautifully. Just use 2 trays, or bake in batches.
Macadamia Nut Shortbread
Equipment
Ingredients
- 200 grams Plain flour
- 175 grams Unsalted butter cold and cubed
- 100 grams Cornflour
- 100 grams Caster sugar plus extra, for sprinkling
- 100 grams Roasted macadamia nuts chopped
Instructions
- Pre-heat oven to 165°C (fan-forced) and line a baking tray with baking paper.
- In a stand mixer, combine the butter and sugar to form a paste.
- Add the cornflour and flour, then mix on low until it just comes together.
- Fold through chopped macadamias.
- Divide dough in half and roll each portion into a neat rectangular log. Wrap tightly and refrigerate for at least 30 minutes until firm.
- Slice into even biscuits and place onto lined baking trays. Press each biscuit three times with a fork for the traditional shortbread look.
- Bake at 165°C/330℉ fan-forced for 14 to 16 minutes, until just lightly golden at the edges.
- After baking, cool on the tray for 5 minutes, then sprinkle with extra caster or my homemade vanilla bean sugar while still warm, before transferring to a wire rack to cool.
Notes
- will keep for a few weeks in a sealed container, or sealed in food safe bags for gifting
- using cold butter means you only need to refrigerate the dough for a short while before baking
Nutrition
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Sandra says
I've made this so many times now!