Macadamia Nut Shortbread Fingers
Here is a really simple and quick recipe for some delicious Macadamia Nut Shortbread Fingers. The beauty of this recipe is that it is all made in a food processor. To take the shortbread up a notch, they are then drizzled with chocolate and sprinkled with more macadamia nuts. So buttery and short, they are just divine!
Equipment
- Food processor
- 20cm x 30cm baking tin
- Wire rack
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.