Macadamia Shortbread

1. 1

   Put the macadamia nuts and sugar in a food processor and pulse until they reach the texture of fine crumbs.

2. 2

   Then add the vanilla extract and butter, and pulse again until smooth.

3. 3

   Add 4.4 ounces of the flour, and pulse until just combined.

4. 4

   Remove and knead in as much of the remaining flour as you need to create a smooth dough.

5. 5

   Roll the dough in plastic wrap, to form a log approximately 20cm in length, then refrigerate for half an hour.

6. 6

   Preheat the oven to 350 degrees.

7. 7

   Take the dough log from the fridge, cut into 0.5cm-thick slices.

8. 8

   Push a few extra macadamia pieces into each biscuit, then remove the plastic wrap.

9. 9

   Place on a baking sheet and bake on the middle shelf of the oven for eight to nine minutes, until just set.

10. 10

    Cool the biscuits on a tray, then transfer them to a wire rack.

11. 11

    Store in an airtight container.

No additional tips available.