Macadamia Shortbread
Indulge in the buttery, nutty delight of Macadamia Shortbread, a rich and crumbly treat that's perfect for any occasion. This easy-to-make recipe combines the velvety goodness of softened butter, a touch of vanilla, and the crunch of premium chopped macadamia nuts to create a melt-in-your-mouth cookie experience. With just a pinch of salt to balance the sweetness, this shortbread strikes the ultimate harmony of flavors. The dough is effortlessly rolled and chilled before being baked to golden perfection, resulting in crisp edges and a tender texture. Ready in under an hour, these cookies are perfect for sharing with friends over tea or as a delicious homemade gift. Simple yet sophisticated, Macadamia Shortbread is your answer to an elegant dessert that’s both satisfying and timeless.
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Pure vanilla extract
- 240 grams All-purpose flour
- 120 grams Macadamia nuts, chopped
- 1 pinch Salt
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add in the vanilla extract and mix until combined.
Gradually sift in the all-purpose flour and add a pinch of salt. Mix on low speed until the dough comes together and starts to pull away from the sides of the bowl.
Fold in the chopped macadamia nuts with a spatula, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface. Roll the dough into a log shape (about 5 cm or 2 inches in diameter), wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Once firm, slice the log into 0.5 cm (1/4 inch) thick rounds and place them on the prepared baking sheets, spacing them about 2.5 cm (1 inch) apart.
Bake in the preheated oven for 18-20 minutes, or until the edges of the shortbread are lightly golden.
Remove from the oven and let the cookies 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. Enjoy with a cup of tea or as a decadent snack!
Nutrition Facts
Calories |
3759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.5 g | 356% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 300.4 g | 109% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 106.2 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 749 mg | 16% | |
*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.
