Macadamia and pecan shortbread

  • 20 mins cooking
  • Makes 24 Item
  • Print


Macadamia and pecan shortbread
  • 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


Macadamia and pecan shortbread
  • 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.

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