Macadamia Shortbread

Macadamia Shortbread

Macadamia Shortbread

Who’d have thought you could make a rich mouth melting shortbread with no butter or butter substitutes – enter the wonderful macadamia! Its texture and flavor are all it takes to make this shortbread buttery rich, with a delightful subtle crunch and nutty flavor – and much healthier with the macadamia’s high content of monounsaturated oils.

  • Yield:

    20-25 biscuits, depending on size


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1 cup of raw macadamias
1 cup of all-purpose, unbleached flour
1/4 cup of cornstarch or rice flour
1/2 cup of sugar
1 tablespoon of ginger optional
1/2 teaspoon of vanilla extract
1 egg
2-3 tablespoons of chilled skim milk


  1. Preheat oven to 375°F. Lightly oil or line baking tray with parchment paper.
  2. Place the macadamia nuts, flour, sugar and ginger in a food processor and process to a fine powder.
  3. Add the egg and vanilla and pulse a couple of times.
  4. Gradually pour in the milk while pressing the pulse button until mixture just starts to come together.
  5. Transfer to a floured board and knead gently to a smooth dough.
  6. Shape dough into bite-sized balls, place on non-stick or lined baking tray and press gently with a fork.
  7. Bake for 12-15 minutes or until golden brown on base. Cool on a wire rack before placing in sealed containers to store in a cool dark place for up to a month.