Macadamia Shortbread

By Sally James
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.


    • all-purpose
    • unbleached flour
    • chilled skim milk
    • cornstarch or rice flour
    • Egg
    • Ginger
    • raw macadamias
    • sugar
    • Vanilla Extract


    1. Preheat oven to 375°F. Lightly oil or line baking tray with parchment paper.
    2. Place the macadamia nuts, flours, sugar and ginger in a food processor and process to a fine powder.
    3. Add the egg and vanilla and pulse a couple of times
    4. Gradually pour in the milk while pressing the pulse button until mixture just starts to come together.
    5. Transfer to a floured board and knead gently to a smooth dough.
    6. Shape dough into bite-sized balls, place on non-stick or lined baking tray and press gently with a fork.
    7. 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.