Macadamia Shortbread

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 1/2 ounces macadamia nuts, plus a couple more chopped for finishing touch
• 1 2/3 ounces caster sugar
• 1 teaspoon pure vanilla extract
• 4 1/2 ounces butter, cut into small pieces
• 6 ounces plain flour

Recipe

• 1 put the macadamia nuts and sugar in a food processor and pulse until they reach the texture of fine crumbs.
• 2 then add the vanilla extract and butter, and pulse again until smooth.
• 3 add 4.4 ounces of the flour, and pulse until just combined.
• 4 remove and knead in as much of the remaining flour as you need to create a smooth dough.
• 5 roll the dough in plastic wrap, to form a log approximately 20cm in length, then refrigerate for half an hour.
• 6 preheat the oven to 350 degrees.
• 7 take the dough log from the fridge, cut into 0.5cm-thick slices.
• 8 push a few extra macadamia pieces into each biscuit, then remove the plastic wrap.
• 9 place on a baking sheet and bake on the middle shelf of the oven for eight to nine minutes, until just set.
• 10 cool the biscuits on a tray, then transfer them to a wire rack.
• 11 store in an airtight container.