Come to mama.
Is there anything more delicious than buttery shortbread with soft, nutty macadamias hiding under the sugary topping? Add a cup of coffee and you have the perfect afternoon snack.
There’s no eggs or a rising agent of any kind in this recipe, and you can see why it was a British classic. It’s easy to make, and presents beautifully. The fatty macadamia nuts add a deliciously mild nuttiness to the bake, but you can leave them out if you’d prefer.
Makes about 20 | Needs about 65 minutes prep and bake
- 225g unsalted butter, softened
- 110g castor sugar, and extra for decoration
- 225g plain flour
- 110g corn flour
- 100g roughly chopped macadamia nuts
- pinch of salt
- Line two baking trays with wax paper.
- Cream your butter and sugar together with an electric handheld beater or whisk until light and fluffy.
- Sift the corn flour and flour into the bowl, add the salt and mix together until combined. Tip the mixture onto a lightly floured surface and knead together until it forms a soft dough. Gently knead in the nuts.
- Roll the dough between two pieces of wax paper till it’s about 1cm thick. Cut into rectangles or whatever shape you want, and prick with a fork for the distinctive shortbread look. Re-roll the scraps and repeat, but doing this too many times will lead to a greasy dough.
- Put the shortbreads, with a bit of space for rising, on the prepared trays and chill in the fridge for at least 30 minutes. At this time, pre-heat your oven to 170 C.
- Bake the shortbreads for 20 minutes until the edges start to turn a beautiful golden brown. Leave on the baking trays to firm up for a few minutes, then left onto a wire rack and dust with sugar.