Hawaiian Shortbread
A deliciously tropical shortbread, loaded with macadamias, mango and white chocolate. A recipe from my sister Helen
Servings: 24
Ingredients
- 250 g Unsalted butter room temperature
- 200 g Pure icing sugar
- 2 tsp Vanilla bean paste
- 300 g Plain flour
- 90 g Rice flour
- 50 g Cornflour
- 2 tbsp Milk
- 80 g Macadamias chopped
- 90 g Dried mango finely chopped
- 20 g Dessicated coconut
- 100 g White chocolate chopped
Instructions
- In a stand mixer, beat butter, sugar and vanilla until light and fluffy
- Sift the flours and add to the mixture in two batches, alternating with the milk
- Stir through the mango, macadamias, chocolate and coconut
- Divide mixture in half and knead on a floured surface until smooth
- Roll each half into logs, wrap in baking paper and refrigerate for one hour
- While dough is chilling, preheat oven to 160°C/ 320°F/ 140°FF
- Slice each log into 1cm discs and place onto a baking tray lined with baking paper
- Bake for 18-20 minutes, until lightly golden
- Remove from oven and transfer shortbread to a cooling rack
Notes
After slicing the dough, the cookie discs can be frozen and baked as needed.