Macadamia Shortbread with Chocolate

This macadamia shortbread is truly decadent as it also has chunks of chocolate, for the perfect comforting treat.

There are only 5 ingredients and the shortbread is very easy to make.

One bite of these cookies will leave you wanting more.

Bon appétit!   

Jump to:

• ❤️ Why you will love this dish
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• More treats to try
• 📋 Recipe
• Cookies & Bars
• Food safety
• 💬 Comments

These chocolate shortbread biscuits are big, chunky, nutty biscuits or cookies. They are not delicate little morsels using finely chopped nuts from a bag and a few chocolate chips.

Every bite will give you a crisp, buttery, chocolatey crunch. I promise you will love them and they are really easy to make too.

This batch will make 12, so that's plenty for sharing or a secret snack for later.

❤️ Why you will love this dish

• Store cupboard ingredients.
• Easy to make.
• Melt in the mouth delicious.
• Great as a gift.

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🥘 Ingredients

• Chocolate - I've used a good quality milk chocolate because I want larger pieces of chocolate rather than chocolate chips.
• Macadamia nuts - these have a great crunch and a similar flavour to hazelnuts. They tend to be packaged already blanched. If they have their skins on just tip them into a bowl and pour over boiling water to cover. After a few minutes cooling you can slip the skins off with your fingers and then dry the nuts on some kitchen towel.
• Butter - softened butter. I've used salted butter as it's what I usually hav..
• Flour - plain or all purpose flour.
• Sugar - granulated sugar
• Milk - you may need a few drops of milk depending on how dry the flour is.

The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.

🍽 Equipment

• sharp knife
• chopping board
• cling film
• mixing bowl
• wooden spoon
• baking parchment or silicon lined baking sheet
• rolling pin
• wire cooling rack

🔪 Instructions

These macadamia shortbread cookies are very easy to make by hand or in a mixer.

Roughly chop the nuts. I prefer to do this by hand but you could pulse a couple of times in a food processor. Be careful, as you want a good crunch and not lots of small bits.

Break the chocolate into chunks and cut roughly into quarters.

Cream the butter and sugar together with a wooden spoon until soft and pale.

Add the flour then stir in the chocolate and nuts. The dough should come together easily, but add up to a tablespoon of milk if you need to.

The dough should be soft.

Transfer the mixture to a large piece of cling film in a flatish shape. This will make it easier to roll out later.

Put the dough in the fridge for 30 minutes to rest.

Line 2 baking sheets with parchment paper or reusable silicon.

Unwrap the dough but leave on the cling film and cover with another piece. I find that it's easier to roll out the dough without it sticking and there is less clearing up this way too.

Roll the dough out to about 1 centimetre thick. You could also just use the palms of your hand.

Cut 12 pieces with a knife, about 10 centimetres square. Use a cutter if you prefer, but this way there is less re-rolling and wastage.

⏲️ Cooking Time

Place into an oven preheated to 180 C / 165 C Fan / 350 F /Gas Mark 4 for 10-12 minutes, or until lightly browned.

Let the chocolate shortbread rest on the baking tray for a few minutes then transfer to a cooling rack.

These cookies will keep in an airtight container for about a week, but I doubt they will last that long! They also make ideal gifts.

Perfect with a hot chocolate!

🥙 Substitutions

• Macadamia nuts - use hazelnuts.
• Granualted sugar - caster sugar will be fine.

📖 Variations

• Festive - swap the chocolate and macadamia for 50 g of chocolate, 40 g chopped dried cranberries and 40 g chopped pecans.
• Sugar - for a darker shortbread use soft brown sugar and for a lighter one use caster sugar.
• Chocolate covered - melt 100g of cooking chocolate and dip the shortbread half-way. Allow to dry on a baking rack with kitchen paper underneath
• Chocolate - use white, plain, (or semisweet chocolate), instead.
• Nutty - change the hazelnuts for macadamias, walnuts, almonds or brazils.

🍣 Storage

• Airtight container - macadamia shortbread will keep up to a week.
• Freezer - pack in airtight containers and freeze for up to 3 months.

More treats to try

• Raspberry Almond Linzer Cookies
• Sacristains
• Crispy Chocolate Rudolph Pops
• Chocolate Mendiants
• Gluten Free Friands
• Almond Financiers
• Sable Biscuits
• Classic Scones

📋 Recipe

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

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