Macadamia shortbread
Macadamia shortbread
Ingredients
- 1 cup raw macadamias
- 1 cup plain flour
- ¼ cup cornflour or rice flour
- ½ cup sugar
- 1 tablespoon ginger, optional
- ½ teaspoon vanilla extract
- 1 egg
- 2-3 tablespoons chilled skim milk
Method
- Preheat oven to 190°C. Lightly oil or line baking tray with baking paper.
- Place the macadamia nuts, flour, sugar and ginger in a food processor and process to a fine powder.
- Add the egg and vanilla, then gradually pour in the milk in a thin stream with the motor running until mixture just starts to come together.
- Transfer to a floured board and knead gently to a smooth dough.
- Shape dough into bite-sized balls, place on baking tray and press gently with a fork, or shape into 2 x ¾ inch thick rounds. If making the rounds, mark into wedges, pinch the edges and pierce several times with a fork.
- Bake for 12-15 minutes or until golden. Lift one and check the base to test.
- Cool on a wire rack before placing in sealed containers.
Credit
Recipe courtesy of International Tree Nut Council Nutrition Research & Education Foundation (www.nuthealth.org)| Nutrients per serve | |
| Energy | 420kJ |
| Protein | 2g |
| Fat | 5g |
| Saturated fat | 1g |
| Carbohydrate | 12g |
| Sugars | NA |
| Dietary fibre | 1g |
| Sodium | NA |
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