Go Back Email Link
Macadamia nut shortbread fingers stacked on parchment over a wooden board, drizzled with dark chocolate and sprinkled with chopped macadamias, set on a white timber background with bowls of chocolate and nuts softly blurred behind.

Macadamia Nut Shortbread Fingers

Buttery, melt-in-your-mouth shortbread fingers packed with crunchy macadamia nuts and finished with a drizzle of chocolate. Made entirely in a food processor, this is an easy, no-fuss bake that delivers bakery-style results every time. Perfect for gifting, sharing or keeping in the biscuit tin for sweet moments with a cuppa.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Course: Afternoon Tea, Snack, Treat
Cuisine: Australian
Keyword: chocolate drizzled shortbread, easy shortbread recipe, food processor shortbread, macadamia shortbread
Servings: 24
Author: Kate Brodhurst

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

  1. 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.
  2. If your butter is too cold, the dough won’t blend smoothly - room temperature butter works best.
  3. The dough should look crumbly but hold together when pressed between your fingers.
  4. Cutting the shortbread while still warm helps get clean, neat fingers.
  5. Shortbread firms up as it cools, so don’t worry if it feels soft straight from the oven.
  6. Toasting the macadamias lightly will give a deeper nutty flavour if you have the time.