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!
- 01 Jun 2025
- Cook time 30 min
- Prep time 20 min
- 18 Servings
- 7 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 27 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 1.48g | 1% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 1.02g | 3% |
| Sugar 6g | 6% |
| Fat | |
| Fat 9g | 11% |
| Saturated 3.13g | 10% |
| Cholesterol 14mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 3.28mg | 1% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.02mg | 1% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 8ug | 2% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.02mg | 0% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 0.44ug | 0% |
| Minerals | |
| Calcium, Ca 4.41mg | 0% |
| Copper, Cu 0.03mg | 3% |
| Iron, Fe 0.83mg | 8% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 18mg | 1% |
| Potassium, K 24mg | 1% |
| Selenium, Se 1.74ug | 3% |
| Sodium, Na 11mg | 1% |
| Zinc, Zn 0.13mg | 1% |
| Water | |
| Water 2.24g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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