Macadamia and Chocolate Shortbread
Indulge in the buttery decadence of Macadamia and Chocolate Shortbread, a melt-in-your-mouth treat that combines luxurious ingredients with simple elegance. This recipe beautifully balances the richness of softened butter, the toasty crunch of macadamia nuts, and the bittersweet allure of dark chocolate chunks for a perfectly textured cookie. Enhanced by the delicate crumb of cornstarch and the warm hint of vanilla, each bite offers a symphony of flavors. With a quick prep time and an easy slice-and-bake technique, these cookies are perfect for both everyday indulgence and festive occasions. Serve them with a cup of coffee or package them as edible gifts—they’re as versatile as they are irresistible! Perfectly golden and packed with flavor, this shortbread recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 225 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 280 grams all-purpose flour
- 35 grams cornstarch
- 0.5 teaspoons salt
- 100 grams macadamia nuts, roughly chopped
- 100 grams dark chocolate, chopped into small chunks
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined.
Gradually add the dry ingredient mixture to the butter-sugar mixture, mixing on low speed until a soft dough forms.
Gently fold in the chopped macadamia nuts and dark chocolate chunks with a spatula until evenly distributed throughout the dough.
Divide the dough into two equal portions and roll each into a log about 4 cm (1.5 inches) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for 30 minutes or until firm.
Once chilled, slice the logs into 1 cm (0.4 inch) thick rounds and place them on the prepared baking sheets, leaving a little space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn a light golden brown.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the shortbread in an airtight container at room temperature for up to one week, or freeze for longer storage. Enjoy!
Nutrition Facts
Calories |
191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.4 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
