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Macadamia shortbread fingers with chocolate drizzle on cooling racks

Macadamia Shortbread Fingers

Buttery macadamia shortbread fingers with a delicate crumb and a drizzle of chocolate. Made quickly in a food processor with simple ingredients, this easy shortbread recipe is perfect for afternoon tea, gifting, or keeping in the biscuit tin.
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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°C, 130°C fan forced. Line the base and sides of a 20 x 30 cm baking tin with baking paper.
  • Place the butter, flour, sugar, cornflour, vanilla, and ½ cup macadamia nuts into a food processor. Process for 20 to 30 seconds until a crumbly dough forms. To test, squeeze a small handful of dough. It should hold its shape.
  • Transfer the dough to the prepared tin and press it out evenly. Smooth the surface with the back of a spoon. Prick all over with a fork. Bake for about 1 hour or until lightly golden.
  • Remove from the oven and, while still warm in the tin, cut into 24 shortbread fingers using a sharp knife. Leave in the tin to cool completely.
  • Place the chocolate in a microwave safe bowl. Melt in 30 second bursts, stirring between each burst, until smooth. Finely chop the remaining macadamia nuts.
  • Line a tray with baking paper and place a wire rack over the top. Arrange the shortbread fingers on the rack. Drizzle with melted chocolate and sprinkle with macadamia nuts. Allow the chocolate to set before serving.

Notes

  1. COOKS NOTES
Oven temperatures: Temperatures listed use a conventional oven. If using fan forced, reduce the temperature by 20°C.
Measurements: This recipe uses Australian cups and spoons. 1 teaspoon equals 5 ml, 1 tablespoon equals 20 ml, and 1 cup equals 250 ml.
  1. BUTTER
Room temperature butter works best for this recipe. If the butter is too cold, the dough will not process evenly.
  1. DOUGH TEXTURE
The dough should look crumbly but hold together when pressed between your fingers.
  1. CUTTING THE SHORTBREAD
Cut the shortbread while still warm in the tin. This helps create neat, even fingers.
  1. COOLING
Shortbread firms as it cools, so it may feel soft when first removed from the oven.
  1. MACADAMIA FLAVOUR
For deeper flavour, lightly toast the macadamias before using.