Macadamia and Ginger Shortbread
Delight in the buttery, crumbly perfection of Macadamia and Ginger Shortbread—a unique twist on a classic treat. This decadent recipe combines the richness of chopped macadamia nuts with the fragrant warmth of finely chopped crystallized ginger, creating a harmonious balance of textures and flavors. Enhanced with a touch of vanilla and a perfectly tender crumb thanks to a mix of all-purpose flour and cornstarch, these shortbread cookies are as elegant as they are indulgent. The dough is chilled for easy handling, then cut into charming shapes and baked to golden perfection. Whether paired with a steaming cup of tea or served as an after-dinner sweet, these gourmet shortbread cookies are a showstopper. Perfect for holiday gatherings, gift-giving, or simply indulging at home, this recipe yields 24 irresistible pieces that will keep fresh for up to a week—though they’re bound to disappear much sooner!
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Recipe Information
Ingredients
- 225 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 60 grams Cornstarch
- 0.5 teaspoon Salt
- 100 grams Macadamia nuts, roughly chopped
- 50 grams Crystallized ginger, finely chopped
Instructions
Preheat your oven to 160°C (320°F) and line two baking trays with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Mix in the vanilla extract until incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually sift the dry ingredients into the butter mixture and mix on low speed until the dough starts to come together.
Fold in the chopped macadamia nuts and crystallized ginger using a spatula or your hands until evenly distributed.
Turn the dough out onto a lightly floured surface, shape it into a smooth disc, and cover it with plastic wrap. Refrigerate for 20-30 minutes to firm up.
Once chilled, roll out the dough to about 1 cm (3/8 inch) thick. Use a round or fluted cookie cutter to cut out shapes, re-rolling scraps as necessary.
Place the cut cookies onto the prepared baking trays, spacing them about 2 cm (1 inch) apart.
Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden. Rotate the trays halfway through for even baking.
Remove from the oven and allow the shortbread to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week. Serve with tea, coffee, or enjoy as a standalone treat.
Nutrition Facts
Calories |
4080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.3 g | 334% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 145.4 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 718 mg | 15% | |
*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.
