Macadamia shortbread

Come to mama.

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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.

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This super simple, really addictive biscuit recipe is an adaption of one by Paul Hollywood – you know, that silver fox judge on the Great British Bake Off – so you know it’s going to be great.

 

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Those steely blue eyes want you to bake and eat cake. And pastry. And biscuits. SO MANY BISCUITS. 

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.

MACADAMIA SHORTBREAD

Makes about 20 | Needs about 65 minutes prep and bake

Ingredients 

  • 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

To make 

  1. Line two baking trays with wax paper.
  2. Cream your butter and sugar together with an electric handheld beater or whisk until light and fluffy.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Delicious!

 

 

 

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