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+ servings
stack of biscuits

Macadamia Shortbread

Amanda
Delicious shortbread make with chunks of chocolate and hazelnuts and cut by hand.
5 from 11 votes
Prep Time 15 minutes
Cook Time 12 minutes
Resting 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine British
Servings 12
Calories 212 kcal

Equipment

  • sharp knife
  • chopping board
  • Clingfilm
  • Mixing bowl
  • wooden spoon
  • baking parchment or silicon lined baking sheet
  • Rolling Pin
  • wire cooling rack

Ingredients
 
 

  • 100 g milk chocolate sweet chocolate
  • 50 g macadamia nuts
  • 115 g butter soft
  • 175 g flour plain/ all purpose
  • 55 g sugar granulated
  • 1 tablespoon milk if required

Instructions
 

  • Rough chop the nuts and chocolate.
  • Cream the butter and sugar together until soft and pale.
  • Add the flour, chocolate and nuts. The dough should come together but add up to a tablespoon of milk if you need to.
  • Transfer the mixture to a large piece of cling film in a flatish shape.
  • 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.
  • Roll the dough out to about 1 cm thick.
  • Cut 12 pieces with a knife, about 10 cm square.
  • 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.

Nutrition

Calories: 212kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 21mgSodium: 64mgPotassium: 59mgFiber: 1gSugar: 9gVitamin A: 242IUVitamin C: 0.05mgCalcium: 12mgIron: 1mg
Keyword biscuits, chocolate, chocolate cookies, chocolate shortbread, cookies, macadamia cookies, macadamia shortbread, shortbread
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