Name: Macadamia and pecan shortbread
Cook time: 20 min
Total time: 20 min
Ingredients: 250 gram butter, softened; 1/2 cup (110g) caster sugar, plus 2 tablespoons extra; 2 teaspoon vanilla extract; 2 cup (300g) plain flour; 1/2 cup (75g) rice flour; 1/3 cup (45g) finely chopped macadamias; 1/2 cup (60g) finely chopped pecans

Ingredients

250 gram butter, softened

1/2 cup (110g) caster sugar, plus 2 tablespoons extra

2 teaspoon vanilla extract

2 cup (300g) plain flour

1/2 cup (75g) rice flour

1/3 cup (45g) finely chopped macadamias

1/2 cup (60g) finely chopped pecans

Method

1.Preheat oven to 160°C. Lightly grease two oven trays.

2.Beat butter, sugar and extract in a small bowl with electric mixer until pale and fluffy. Transfer mixture to large bowl. In two batches, stir in sifted flours and nuts. Press mixture together. Turn dough onto lightly floured surface; knead gently until smooth.

3.Divide dough into two portions. Roll each between sheets of baking paper into 23cm rounds and place on trays. Mark each round into 12 wedges, prick with a fork. Using floured fingers, pinch a frill around each shortbread, sprinkle with extra sugar.

4.Bake about 20 minutes. Stand on trays 10 minutes before transferring to wire racks to cool.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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