The Easiest Buttery Shortbread You’ll Ever Make
If you love buttery shortbread that melts in your mouth, this one’s for you. These chocolate drizzled macadamia shortbread fingers are rich, crumbly and incredibly easy to make – all done in a food processor. No creaming, no rolling, no complicated steps. Just simple ingredients turned into something seriously special.
There’s something about homemade shortbread that feels a little bit special, and adding macadamia nuts takes it to another level. Their natural creaminess pairs perfectly with the buttery biscuit base, while the drizzle of dark chocolate adds just the right touch of indulgence. These are the kind of biscuits you make once… and suddenly everyone expects you to bring them to every gathering or coffee catch-up.
Why You’ll Love This Recipe
- Food processor magic – no creaming, no fuss, minimal washing up
- Buttery and melt-in-your-mouth – exactly how good shortbread should be
- Packed with macadamias – creamy crunch in every bite
- Chocolate drizzle on top – because chocolate makes everything better
- Makes a big batch – perfect for sharing (or not 😏)
- Lovely with tea or coffee – a proper little treat moment
- Keeps and freezes well – great for make-ahead baking
Tips for the Perfect Shortbread
- Use room temp butter – it blends more evenly and gives that smooth dough texture
- Don’t over-process – blitz just until the dough looks crumbly and holds when pressed
- Press firmly into the tin – this helps the shortbread hold together once baked
- Prick with a fork – stops bubbling and keeps the surface nice and even
- Cut while warm – it’s much easier and prevents cracking later
- Let them cool completely – shortbread firms up as it cools
- Drizzle chocolate slowly – a spoon or small zip-lock bag works perfectly
Serving Suggestions
These macadamia shortbread fingers are perfect served with a hot cup of tea or coffee for an easy afternoon treat. They also make a lovely addition to a biscuit platter when entertaining, especially during the holidays. If you’re gifting, stack a few into a jar or box for a simple homemade present. For something a little extra, try crumbling them over vanilla ice cream for a quick dessert. They’re also right at home on a brunch table or shared with friends over a relaxed catch-up.
Storage
Room Temperature: Store in an airtight container for up to 1 week. Keep in a cool spot away from heat so the chocolate stays firm.
Fridge: If your kitchen runs warm, store them in the fridge for up to 2 weeks. Bring to room temp before serving for the best texture.
Freezer: Freeze in an airtight container with baking paper between layers for up to 3 months. Thaw at room temperature.
FAQ’s
Why is it called shortbread?
Shortbread gets its name from its “short” crumbly texture. The high butter content stops gluten forming, which gives that classic melt-in-your-mouth finish..
Can I use a different chocolate?
Absolutely. Milk, dark or white all work. You can even do a mix for a pretty drizzle.
Can I omit the chocolate all together?
You sure can! The chocolate gives them a little extra richness but you can definitely leave it off.
Can I skip the chocolate?
Yes! They are still delicious plain if you want a more traditional shortbread.
Do they need to be refrigerated?
No, unless it’s hot and the chocolate might melt. Otherwise an airtight container at room temp is fine.
Can I use other nuts?
Definitely. Pecans, hazelnuts, almonds or walnuts all work well.!
MACADAMIA SHORTBREAD FINGERS
Buttery, crumbly and just a little bit indulgent – these shortbread fingers are hard to stop at one. If you give them a go, pop a comment below and tell me what you think!
Macadamia shortbread fingers
More Biscuit Recipes:
Macadamia Nut Shortbread Fingers
Ingredients
- 175g butter, chopped, at room temperature
- 1 ½ cups plain flour
- ½ cup caster sugar
- ⅓ cup cornflour
- 1 teaspoon vanilla extract
- ¾ cup raw macadamia nuts
- 90g dark chocolate
Instructions
- Preheat oven to 150℃ (130℃ fan forced). Line the base and sides of a 20 x 30cm baking tin with baking paper.
- Place butter, flour, sugar, cornflour, vanilla and 1/2 cup of the macadamia nuts into the bowl of a food processor. Process for 20-30 seconds or until a crumbly dough forms. TIP: To test if it's ready, pick up a handful and squeeze it. It should hold its shape.
- Transfer the dough to the prepared pan and spread out as evenly as possible smoothing down with the back of metal spoon. Prick all over with a fork and bake in the oven for 1 hour or until lightly golden.
- Remove from the oven, and while still warm (in the tin still), cut into 24 shortbread fingers with a sharp knife. Allow to cool completely in the pan.
- Meanwhile, place chocolate in a microwave safe bowl. Melt chocolate in the microwave in 30 seconds bursts, stirring after each 30 sec time, until melted and smooth. Finely chop remaining macadamia nuts.
- Line a large baking tray with baking paper and place a wire rack over the top. Transfer shortbread fingers to the wire rack. Working with one row at time, drizzle with chocolate then sprinkle with macadamia nuts. Repeat until all decorated. Allow chocolate to set before serving.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - If your butter is too cold, the dough won’t blend smoothly – room temperature butter works best.
- The dough should look crumbly but hold together when pressed between your fingers.
- Cutting the shortbread while still warm helps get clean, neat fingers.
- Shortbread firms up as it cools, so don’t worry if it feels soft straight from the oven.
- Toasting the macadamias lightly will give a deeper nutty flavour if you have the time.
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