Macadamia And Chocolate Shortbread – a delicious recipe with flour, fine semolina, baking powder, chocolate chips, unsalted butter, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and line the base and sides of an 18 x 28 cm baking pan,leaving 3cm hanging over on each side.
2
Place the flour,semolina,baking powder and 1/2 tsp salt in a bowl and stir well with a wooden spoon to combine.
3
Stir in the nuts and the chocolate.
4
Combine butter,sugar and vanilla in a food processor and whiz for 1-2 mins,until the mixture is light and creamy.Stop occasionally to scrape down the side with a spatula.Stir butter mixture into flour mixture until well combined.The dough should be quite thick and awkward to mix.
5
Press the dough into the pan and prick it all over with a fork.Chill for 15 minutes.
6
Preheat the oven to 160 degrees.Bake the shortbread for 30 mins or until firm to the touch.While it's still hot,score in half lengthways and then across at 2cm intervals to make 28 rectangles.
7
Cool in the pan for 10 mins,then lift out of the pan and cut into fingers.
8
Biscuits keep in an airtight container for up to 5 days -- should they last that long!
981
kcal
Calories
66
g
Fat
93
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 2/3 cups plain flour, 2/3 cup fine semolina, 1/4 teaspoon baking powder, 3/4 cup roasted macadamias, chopped, and more.
Yes, Macadamia And Chocolate Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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