Macadamia Shortbread

Who’d have thought you could make a rich mouth melting shortbread with no butter or butter substitutes – enter the wonderful macadamia! Its texture and flavor are all it takes to make this shortbread buttery rich, with a delightful subtle crunch and nutty flavor – and much healthier with the macadamia’s high content of monounsaturated oils.

By Sally James

Yield:
20-25 biscuits
Cuisine:
Australian
Course:
Dessert

Ingredients

1 cup raw macadamias
1 cup all-purpose, unbleached flour
1/4 cup cornstarch
1/2 cup sugar
1 tablespoon ginger, optional
1/2 teaspoon vanilla extract
1 egg
2-3 tablespoons chilled skim milk

Directions

Preheat oven to 375°F. Lightly oil or line baking tray with parchment paper.
Place the macadamia nuts, flour, sugar and ginger in a food processor and process to a fine powder.
Add the egg and vanilla and pulse a couple of times.
Gradually pour in the milk while pressing the pulse button until mixture just starts to come together.
Transfer to a floured board and knead gently to a smooth dough.
Shape dough into bite-sized balls, place on non-stick or lined baking tray and press gently with a fork.
Bake for 12-15 minutes or until golden brown on base. Cool on a wire rack before placing in sealed containers to store in a cool dark place for up to a month.