Chocolate-chip macadamia shortbread recipe

Name: Chocolate-chip macadamia shortbread recipe
Cook time: 1 h
Yield: 24 shortbread fingers
Cuisine: Modern Australian
Ingredients: 230g unsalted butter, softened; 1/2 tsp fine salt; 100g castor sugar; 240g plain flour; 40g rice flour; 60g macadamia nuts, coarsely chopped; 60g good milk or dark chocolate

Dan Lepard

December 6, 2016

easyTime:30 mins - 1 hourMakes:24 shortbread fingers

Surely any gourmet wise men will be bringing gifts of chocolate, macadamias and shortbread this Christmas: the price of gold, frankincense and myrrh has gone through the roof. This shortbread, studded with chunks of rich chocolate and toasted macadamia in a buttery crumb, delivers an abundance of flavour.

Ingredients

230g unsalted butter, softened
1/2 tsp fine salt
100g castor sugar
240g plain flour
40g rice flour
60g macadamia nuts, coarsely chopped
60g good milk or dark chocolate

Method

1. Put the butter, salt and sugar in a bowl and beat until smooth and a little fluffy; this helps to slightly lighten the texture, a good idea if you're after thick bold pieces of shortbread.
2. Add the plain flour and rice flour, mix evenly, then add the nuts and chocolate and lightly mix until just combined.
3. Place the dough on a sheet of non-stick baking paper, roll the dough out to about 15mm thick and try to square and neaten the edges. Lift the paper and dough onto a tray then chill it for about 30 minutes until firm.
4. Preheat oven to 140°C (120°C fan-forced).
5. Cut dough into fingers, spread these out on tray and bake for about an hour – a long bake at a low temperature because you don't want the shortbread to colour. Leave on the tray until cold.
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