Macadamia Shortbread

By Sally James

Macadamia Shortbread

Who’d have thought you could make a rich mouth melting shortbread with no butter or butter substitutes – enter the wonderful macadamia! Its texture and flavor are all it takes to make this shortbread buttery rich, with a delightful subtle crunch and nutty flavor – and much healthier with the macadamia’s high content of monounsaturated oils.

Yield:

20-25 biscuits, depending on size
A lush, mouth melting shortbread with a deliciously subtle, nutty flavor and crunch, this shortbread uses no added fats or oils, relying entirely on the macadamia for its smooth texture.  You can also use other nuts, but none mimic the sublime butter flavor as do the macadamia.  Try hazelnuts for a classic French twist!

Ingredients

1 cup raw macadamias

1 cup all-purpose, unbleached flour

1/4 cup cornstarch or rice flour

1/2 cup sugar

1 tablespoon ginger, optional

1/2 teaspoon vanilla extract

1 egg

2-3 tablespoons chilled skim milk

Directions

Preheat oven to 375°F. Lightly oil or line baking tray with parchment paper.

Place the macadamia nuts, flour, sugar and ginger in a food processor and process to a fine powder.

Add the egg and vanilla and pulse a couple of times.

Gradually pour in the milk while pressing the pulse button until mixture just starts to come together.

Transfer to a floured board and knead gently to a smooth dough.

Shape dough into bite-sized balls, place on non-stick or lined baking tray and press gently with a fork.

Bake for 12-15 minutes or until golden brown on base. Cool on a wire rack before placing in sealed containers to store in a cool dark place for up to a month.

Tags:Baked Goods, Baking Sheet, Dessert