Toasted Macadamia Shortbread


These are melt-in-your-mouth delicious and takes only minutes to put together. The cookie dough can be frozen until ready to bake. I chose to slightly underbake them to retain that luscious cookie dough softness. If you like your bikkies crisp and crunchy, leave them in the oven a little longer.

You’ll need:

  • 90g icing sugar
  • 165g unsalted butter (cubed and softened at room temperature)
  • 1 cup finely chopped unsalted macadamia nuts
  • 240g plain flour
  • pinch of salt
  • 1 teaspoon vanilla extract


In a dry hot pan, toast the chopped macadamia nuts until golden and fragrant. Pour out into a bowl and set aside to cool.

Cream butter, sugar, salt and vanilla extract until soft. Add macadamia nuts and flour, beat until well combined.

Transfer cookie dough into a large ziplock bag. Don’t seal the bag, using a rolling pin, carefully roll out the dough until you achieve even thickness. Place bag (lying flat) in the fridge for cookie dough to firm up.

Heat oven to 150 degrees. Line a cookie sheet with baking paper.

Once oven is heated, remove ziplock bag. Cut the bag open in the middle. Using a knife or cookie cutter, cut out even shortbread cookies. Arrange on cookie sheet. Bake for 13-15 minutes. Transfer baked cookies onto a rack and allow to cool completely. They will firm up as they cool. Enjoy!

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