Indulge in our Macadamia Shortbread, gluten-free and perfect with tea. Quick to make, impossible to resist!
SERVES 30 BISCUITS
Ingredients:
- 100g macadamias
- 200g tapioca starch
- 200g almond meal
- 80g coconut sugar (or sugar alternative eg stevia)
- 190g cold butter, cut into cubes, or 190g coconut oil
- 2 tsp vanilla extract
Method:
Place macadamias into a large and powerful food processor, and chop on high speed, until they resemble coarse breadcrumbs (approximately 15-20 seconds, depending on food processor). Set aside.
Place tapioca starch, almond meal, coconut sugar, butter or coconut oil and vanilla extract into food processor, and mix on high for 15-20 seconds, or until you can’t see the butter or coconut oil.
Remove to a medium-sized mixing bowl. Add chopped macadamia and combine well, using a spatula or wooden spoon.
Lay out a 40cm long piece of baking paper and place the shortbread mixture on top. Place another piece of baking paper on top and, using a rolling pin, roll out pastry to an 8-10mm thickness. Transfer to a flat tray (still on the paper), and place in fridge for 45-60 minutes.
Preheat oven to 150°C. Line two large baking trays with baking paper and set aside.
Remove the shortbread mixture from the fridge, cut into desired shapes, and place on prepared tray. Bake for 30-40 minutes, then leave to cool. Serve warm or at room temperature. (Any dough off-cuts may require refrigeration before shaping and baking as they may be too soft to work with.)
TIP:
Store in an airtight container in fridge for up to 2 weeks. Freeze for up to 6 months.
Did you make this recipe?
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