Every year, I like to give friends homemade treats. I gather recipes from various sources throughout the year (okay, mostly from the ‘edible Christmas presents’ blog posts that pop up at the end of the year) and experiment with them. I have the staples, the tried and true recipes that make an appearance every year, but I also like to try new things. This is what I tried this year.
This shortbread is delicious, so much so I found it hard to stop eating last year. This year, I made only enough for the gifts I planned to give – there’s enough delicious naughty things around this time of year without adding this more-ish treat.
recipe from The Australian Women’s Weekly Christmas Collection
250g butter, softened
1/2 cup caster (superfine) sugar
2 tspns vanilla extract
2 cups plain (all-purpose) flour
1/2 cup rice flour
1/2 cup finely chopped macadamias
1/2 cup finely chopped pecans
2 tbsn caster sugar, extra
Preheat oven to 160C (325F). Line two oven trays with baking paper.
Beat butter, sugar and extract with electric beater until light and fluffy. Stir in sifted flours and nuts. Press mixture together. Turn dough onto a lightly floured board and knead gently until smooth.
Divide dough in half and press into each tin or, if desired, shape into circles and pinch the edges into a frill. Sprinkle with extra sugar.
Bake for approx 20mins. Cool and then cut as desired.