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1.Preheat oven to 160°C/325°F. Line two oven trays with baking paper.
2.Beat butter, sugar and vanilla paste in a small bowl with an electric mixer until light and creamy. Stir in wattle seeds, macadamias and flour until combined.
3.Roll level tablespoons of mixture into balls. Place on trays
about 3cm (1¼ inches) apart.
4.Bake shortbread for 20 minutes or until a pale straw colour. Leave biscuits on trays for 2 minutes.
5.Sift half the icing sugar onto a large baking tray. Place warm shortbread onto icing sugar. Sift remaining sugar over biscuits; cool.
Wattle seeds are available from specialist food shops and online. You can use almonds, pecans or hazelnuts instead of macadamias, if you like.
Shortbread can be baked up to 1 week ahead. Store in an airtight container.