1 c All-purpose flour 3/4 c Confectioners' sugar 1/4 c Cornstarch 1 c Macadamia nuts (4 oz) 3/4 c Unsalted butter; softened Finely chop the macadamia nuts. Sift flour, sugar and cornstarch. Stir in nuts. Beat butter in bowl at medium speed until creamy. At low speed, beat in flour mixture. Using a level tablespoon, shape dough into balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball with a fork. Bake in preheated 300 degree oven 25 to 30 minutes until just lightly browned around edges. Cool baking sheet on rack 5 minutes. Transfer cookies to rack to cool. Variations: Press half a macadamia nut into each cookie before baking. Sprinkle with rock sugar upon removing cookies from oven. From Family Circle's "Our Best-ever Cookie Collection". -----
How To make Macadamia Shortbread Cookies's Videos
My Scottish Grandma's Famous Shortbread Recipe + Why I Flew to Florida for it!
Every year for Xmas my grandma made Scottish style shortbread cookies. This is my attempt at replicating them. I hope she likes them, let me know what you think in the comments!
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SCOTTISH SHORTBREAD RECIPE
320g or 2 -2.5 CUPS AP FLOUR 110g or 1/2 CUP WHITE RICE FLOUR 110g or 1/2 CUP SUGAR 220g or 2 STICKS COLD BUTTER(16 TBSP) (cut into small cubes or grated on box grater) 3g SALT or 1/2 tsp
1. Combine flour, rice flour, butter, sugar, and salt in bowl of stand mixer or in medium mixing bowl 2. Mix on low speed for 3-4 minutes or until butter and flour are pebble like 3. Mix on medium speed for 10 more minutes or about 15 minutes in total or until dough is formed and is clearing the bowl as shown in video. 4. Once mixed, move dough over to half sheet pan lined with parchment paper 5. Press shortbread dough into a rough 9x7 or 20x17cm rectangle (roughly) 6. If you'd like perfect rectangles, perforate as shown in video, then score with fork 7. Bake at 275F or 135C for 45 mins to 75 mins depending on how crunchy you'd like.
45 mins will be soft and light, 75 mins will be crunchy and golden.
8. Take out and let cool 10 mins. 9 Cut along perforations while still hot...serve
CHOCOLATE CHIP SHORTBREAD VARIATION
320g or 2-2.5 CUPS AP FLOUR 110g or 1/2 CUP WHITE RICE FLOUR 55g or 1/4C. SUGAR 55g 0r 1/4C. BROWN SUGAR 3g or 3/4tsp VANILLA EXTRACT 220g or 2 STICKS (16 TBPS) COLD BUTTER (cut into small cubes or grated on box grater) 3g or 1/2 tsp SALT 115g or 4 OZ 70% CACAO CHOCOLATE
Follow recipe as before, add chopped chocolate after dough is clearing bowl.
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Pure butter Macadamia Shortbread
Enjoy the taste of Australian Macadamia nuts baked into delicious pure butter shortbread!
It's so difficult to describe how delicious these cookies are! They are so buttery and crispy but soft and tender on the inside. The tiny pieces of buttery macadamia nuts are so heavenly with the mini chocolate chips. It's a recipe worth trying and you will certainly never forget!
Ingredients: 1/2 cup softened Butter 1/3 cup Turbinado Sugar 1 tsp. Vanilla 1 1/4 cup All-purpose Flour 1/4 tsp. Salt 1/3 cup Macadamia Nuts Chopped 1/2 cup Mini Chocolate Chips
Directions: Start off by first creaming the softened butter with the sugar until fully combined and creamy. Next add the vanilla, chocolate chips, salt and macadamia nuts and once they are all mixed in, add in the flour. Wrap the dough in plastic and chill for at least 15 minutes. Preheat the oven to 350 F. and place spoonfuls of the dough onto a baking sheet. Bake for 12-15 minutes until bottoms are lightly golden brown. Let the cookies rest for 5 minutes before removing them from the cookie sheet. Enjoy
Take a look at how our most popular cookie is made. Every cookies is made with the finest ingredients using traditional recipes and techniques passed down from generation to generation.
Homemade Chocolate Dipped Macadamia Nut Shortbread Cookies are sure to impress!