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