Macadamia Nut Shortbread

5 from 1 vote

Buttery slice and bake macadamia nut shortbread made with my classic Scottish shortbread base and roasted macadamias. Perfect for Christmas gifting and make-ahead festive baking.

Prep Time15

Cook Time15

Chilling30

Course: Afternoon Tea, Christmas, Dessert

Cuisine: Australian, Scottish

Servings:

Calories: 911kcal

Equipment

1 Large Baking Tray

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

Metric - US Customary

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