Macadamia shortbreads

Macadamia shortbreads


The ingredient of Macadamia shortbreads

  1. 125g butter, cubed, at room temperature
  2. 80g (1/2 cup) icing sugar, sifted
  3. 1 teaspoon vanilla essence
  4. 115g (3/4 cup) plain flour
  5. 70g (1/2 cup) cornflour
  6. 60g (1/2 cup) finely chopped macadamia nuts
  7. 50g good-quality dark chocolate, chopped

The instruction how to make Macadamia shortbreads

  1. Preheat oven to 160u00b0C. Line 2 baking trays with non-stick baking paper.
  2. Use electric beater to beat butter, sugar and vanilla essence in a bowl until pale and creamy.
  3. Sift the flour and cornflour together into a medium bowl. Add to butter mixture with the macadamia nuts and use a wooden spoon to mix until just combined and a soft dough forms.
  4. With lightly floured hands, roll teaspoonfuls of the dough into 4cm logs and place about 4cm apart on lined baking trays.
  5. Bake in preheated oven, swapping trays half-way through cooking, for 20 minutes or until light golden and cooked through. Remove from oven and cool the biscuits on baking trays.
  6. Place the chocolate in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesnt touch the water) and stir until melted and smooth.
  7. Place a plastic freezer bag over a glass to form a funnel and pour the chocolate into the bag. Snip a small hole in corner of the bag. Pipe chocolate squiggles over the cooled biscuits.

Nutritions of Macadamia shortbreads



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