Macadamia and Wattleseed Shortbread
Experience the rich, buttery goodness of Macadamia and Wattleseed Shortbread, a uniquely Australian twist on a classic treat. This recipe combines the earthy, nutty flavor of roasted wattleseed with the creamy crunch of macadamia nuts, creating a melt-in-your-mouth shortbread that’s both indulgent and aromatic. Perfectly balanced with a hint of salt, these golden biscuits are baked to perfection, showcasing a tender crumb that pairs beautifully with your favorite cup of tea or coffee. Quick to prepare in just 20 minutes and yielding 24 delightful pieces, this shortbread is a sophisticated addition to any dessert table or an unforgettable gift for loved ones. Embrace the flavors of Australia with this easy, pantry-friendly recipe!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Unsalted butter, softened
- 100 grams Caster sugar
- 250 grams Plain flour
- 50 grams Cornflour
- 2 teaspoons Wattleseed, roasted and ground
- 50 grams Macadamia nuts, chopped
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line two large baking trays with parchment paper.
Step 2
In a large mixing bowl, cream the softened butter and caster sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
In a separate bowl, sift together the plain flour, cornflour, and salt. Stir in the roasted wattleseed and mix well.
Step 4
Gradually add the dry ingredients to the butter and sugar mixture, folding with a spatula or using the mixer on low speed until the mixture starts to come together.
Step 5
Add the chopped macadamia nuts and fold them into the dough until evenly distributed.
Step 6
Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball without overworking it.
Step 7
Roll the dough to about 1 cm (0.4 inches) thickness and use a round or fluted cookie cutter to cut out shapes. Re-roll any scraps and repeat until all the dough is used.
Step 8
Place the shortbread rounds on the prepared trays about 1 cm apart, as they will spread slightly during baking.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the edges are light golden in color.
Step 10
Allow the shortbread to cool on the trays for 10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Step 11
Store the shortbread in an airtight container for up to one week.
Nutrition Facts
| Serving size | (656.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3303.1 |
| Total Fat 205.0g | 0% |
| Saturated Fat 109.4g | 0% |
| Cholesterol 436.6mg | 0% |
| Sodium 626.2mg | 0% |
| Total Carbohydrate 340.0g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 103.5g | |
| Protein 36.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 131.3mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 679.8mg | 0% |
Source of Calories