Name: Mandarin shortbread sticks
Cook time: 30 min
Total time: 30 min
Ingredients: 250 gram butter; 1/2 cup (80g) icing sugar; 2 tablespoon rice flour; 2 cup (300g) plain flour; 2 tablespoon finely grated mandarin rind; 1/4 cup (60ml) mandarin juice; 1/2 cup (75g) macadamias, toasted, chopped finely; 60 gram dark eating chocolate, melted

Ingredients

250 gram butter

1/2 cup (80g) icing sugar

2 tablespoon rice flour

2 cup (300g) plain flour

2 tablespoon finely grated mandarin rind

1/4 cup (60ml) mandarin juice

1/2 cup (75g) macadamias, toasted, chopped finely

60 gram dark eating chocolate, melted

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease oven trays, line with baking paper.

2.Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Transfer mixture to large bowl, fold in flours, rind, juice and nuts. Knead on floured surface until smooth.

3.Roll level tablespoons of mixture into 15cm-long sticks, place sticks 3cm apart on trays.

4.Bake shortbread about 20 minutes or until firm. Stand shortbread on tray 5 minutes, transfer to wire racks to cool.

5.Pipe or drizzle melted chocolate onto shortbread.

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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