Macadamia Shortbread
Sally James

Macadamia Shortbread

Who’d have thought you could make a rich mouth melting shortbread with no butter or butter substitutes – enter the wonderful macadamia! Its texture and flavor are all it takes to make this shortbread buttery rich, with a delightful subtle crunch and nutty flavor – and much healthier with the macadamia’s high content of monounsaturated oils.

Yield:

20-25 biscuits, depending on size

Who’d have thought you could make a rich mouth melting shortbread with no butter or butter substitutes – enter the wonderful macadamia! Its texture and flavor are all it takes to make this shortbread buttery rich, with a delightful subtle crunch and nutty flavor – and much healthier with the macadamia’s high content of monounsaturated oils.

Ingredients

1 cup of raw macadamias

1 cup of all-purpose, unbleached flour

1/4 cup of cornstarch or rice flour

1/2 cup of sugar

1 tablespoon of ginger optional

1/2 teaspoon of vanilla extract

1 egg

2-3 tablespoons of chilled skim milk

Directions

  1. Preheat oven to 375°F. Lightly oil or line baking tray with parchment paper.
  2. Place the macadamia nuts, flour, sugar and ginger in a food processor and process to a fine powder.
  3. Add the egg and vanilla and pulse a couple of times.
  4. Gradually pour in the milk while pressing the pulse button until mixture just starts to come together.
  5. Transfer to a floured board and knead gently to a smooth dough.
  6. Shape dough into bite-sized balls, place on non-stick or lined baking tray and press gently with a fork.
  7. Bake for 12-15 minutes or until golden brown on base. Cool on a wire rack before placing in sealed containers to store in a cool dark place for up to a month.
Tags:Baked Goods, Baking Sheet, Dessert, Everyday, Sally James