Macadamia Shortbread

Our little recipe blog now has so many family recipes and is becoming a treasure trove of favourites.  I regularly make Mamma Marmalade's Shortbread and am so grateful that Mamma Marmalade shared this gem with us.  
Although mine are not as pretty as hers, they taste delicious and last for a week in an airtight container - perhaps even longer if I hide them!

When I made them last weekend, I decided to add some macadamia chunks to half the recipe mix - it was a great success and I was able to serve 2 types of biscuits from the one recipe base.  
So, keep making the original, but if you are after an easy variation - please try these nutty delights!    Enjoy!    Colleen

Macadamia Shortbread by Feed Your Inner Cook

Preparation       20 minutes

Cooking             25 - 30 minutes

Makes               30 - 36 biscuits approx

Ingredients

250g softened butter  NOT melted
110g caster sugar
250g plain flour sifted
125g rice flour    -  sift with the plain flour

good handful macadamias - roughly chopped into halves and some quarters (This was enough for half batch- as I like to serve a nut free option as well.  Add more macadamias if you want to make the entire batch with the nuts).

Method

Preheat oven to 130 degrees C

Prepare 3 flat biscuit oven trays  (no sides)

Beat butter and sugar in a small bowl until white in colour, (takes a little while) 

add flours one dessert spoon at a time (do not rush this process).

Macadamia Variation

I halved the mixture  and stirred the macadamia chunks through half the dough.  Rolled and baked as below.  You could add more macadamias for the entire batch.

Roll teaspoonfuls of the mixture and place on a greased oven tray, press down gently with a fork

Bake for 10 minutes at 130 degrees C and then 15 minutes at 120 degrees C.  Depending on your oven you may need longer, lift the biscuit to see if the bottom is browned.  The top should remain pale.

Cool and enjoy with a cup of tea or coffee

Thanks to Mamma Marmalade for the inspiration.   Enjoy!   Colleen