Macadamia shortbreads
Indulge in the rich, buttery goodness of Macadamia Shortbreads with this easy recipe. Made with a delightful blend of all-purpose flour, corn flour, and powdered sugar, these shortbreads are enhanced with crunchy macadamias and luscious dark chocolate. Perfect for a sweet treat or elegant dessert!
Cook time 30 min
Prep time 20 min
Ingredients:
1/2 cup butter1/2 cup powdered sugar
1 tsp vanilla extract
3/4 cup all-purpose white wheat flour
1/2 cup corn flour
1/3 cup macadamia
1/3 cup dark chocolate
Macadamia shortbreads are a delightful fusion of buttery goodness and the rich crunch of macadamia nuts. Perfect for snacking or serving with tea, these treats are elevated with a hint of dark chocolate, making them irresistible to anyone with a sweet tooth.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the vanilla extract to the butter mixture and mix until well combined.
- In another bowl, sift together the all-purpose flour and corn flour.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Gently fold in the chopped macadamia nuts and dark chocolate chunks into the dough using a spatula.
- Scoop out tablespoon-sized portions of dough and shape them into small balls using your hands.
- Place the balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the bottom of a glass.
- Bake the shortbreads in the preheated oven for 12-15 minutes, or until the edges are light golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer the shortbreads to a wire rack to cool completely.
- Once completely cooled, enjoy the macadamia shortbreads with a cup of coffee or tea.
- Store any leftover cookies in an airtight container at room temperature for up to a week.
Tips:
- Use room temperature butter: Ensures even mixing and a smooth dough texture.
- Chill the dough: Refrigerating the dough for about 30 minutes before baking helps the cookies maintain their shape.
- Use high-quality vanilla extract: Enhances the flavor of the shortbreads, providing a richer taste.
- Toast the macadamia nuts lightly: Toasting brings out the natural oils and makes the nuts even crunchier.
- Finely chop the dark chocolate: Smaller pieces integrate better into the dough, ensuring you get a bit of chocolate in every bite.
There you have it - a simple yet indulgent recipe for macadamia shortbreads that are perfect for any occasion. Enjoy these with a cup of tea or coffee, or share them with friends and family for a treat that everyone will love.
Nutrition per serving
18 ServingsCalories 120kcal
Protein 1.48g
Carbohydrates 14g
Fiber 1.02g
Sugar 6g
Fat 9g
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