Honey Macadamia Nut Shortbread Recipes

HONEY MACADAMIA NUT SHORTBREAD RECIPE

Steps:

• Preheat oven to 375.
• Cream together the sugar and butter until smooth, slowly start adding in the flour and salt. A ball will start to form, this is how you'll know it is ready to press into your mini tart pans (ungreased).
• Bake for 22-26 minutes or until puffy and slightly browned around the edges. You may cool in the pans or out of the pans, either way on wire racks.
• When at room temp add a tablespoon or so of the honey to the center of each tart and then sprinkle with the macadamia nuts.

MACADAMIA SHORTBREAD

Steps:

• Put the macadamia nuts and sugar in a food processor and pulse until they reach the texture of fine crumbs.
• Then add the vanilla extract and butter, and pulse again until smooth.
• Add 4.4 ounces of the flour, and pulse until just combined.
• Remove and knead in as much of the remaining flour as you need to create a smooth dough.
• Roll the dough in plastic wrap, to form a log approximately 20cm in length, then refrigerate for half an hour.
• Preheat the oven to 350 degrees.
• Take the dough log from the fridge, cut into 0.5cm-thick slices.
• Push a few extra macadamia pieces into each biscuit, then remove the plastic wrap.
• Place on a baking sheet and bake on the middle shelf of the oven for eight to nine minutes, until just set.
• Cool the biscuits on a tray, then transfer them to a wire rack.
• Store in an airtight container.