Macadamia and Wattleseed Shortbread
Experience the rich, buttery goodness of Macadamia and Wattleseed Shortbread, a uniquely Australian twist on a classic treat. This recipe combines the earthy, nutty flavor of roasted wattleseed with the creamy crunch of macadamia nuts, creating a melt-in-your-mouth shortbread that’s both indulgent and aromatic. Perfectly balanced with a hint of salt, these golden biscuits are baked to perfection, showcasing a tender crumb that pairs beautifully with your favorite cup of tea or coffee. Quick to prepare in just 20 minutes and yielding 24 delightful pieces, this shortbread is a sophisticated addition to any dessert table or an unforgettable gift for loved ones. Embrace the flavors of Australia with this easy, pantry-friendly recipe!
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Recipe Information
Ingredients
- 200 grams Unsalted butter, softened
- 100 grams Caster sugar
- 250 grams Plain flour
- 50 grams Cornflour
- 2 teaspoons Wattleseed, roasted and ground
- 50 grams Macadamia nuts, chopped
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 160°C (320°F) and line two large baking trays with parchment paper.
In a large mixing bowl, cream the softened butter and caster sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
In a separate bowl, sift together the plain flour, cornflour, and salt. Stir in the roasted wattleseed and mix well.
Gradually add the dry ingredients to the butter and sugar mixture, folding with a spatula or using the mixer on low speed until the mixture starts to come together.
Add the chopped macadamia nuts and fold them into the dough until evenly distributed.
Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball without overworking it.
Roll the dough to about 1 cm (0.4 inches) thickness and use a round or fluted cookie cutter to cut out shapes. Re-roll any scraps and repeat until all the dough is used.
Place the shortbread rounds on the prepared trays about 1 cm apart, as they will spread slightly during baking.
Bake in the preheated oven for 20-25 minutes, or until the edges are light golden in color.
Allow the shortbread to cool on the trays for 10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Store the shortbread in an airtight container for up to one week.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 340.0 g | 124% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 103.5 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 680 mg | 14% | |
*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.
