Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Macadamia and Wattleseed Shortbread
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 1 hr
- Yield
- 1.00 batch
Categories
- cookie/biscuit
Cuisine
- Australian
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Australian
Allergens
- Possible Milk — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Macadamia and Wattleseed Shortbread brings together 375 g butter, 1/2 cup caster sugar, 2 1/2 cups flour in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 1 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 375 g butter
- 1/2 cup caster sugar
- 2 1/2 cups flour
- 1 cup macadamia nuts, ground to a meal
- 1/2 teaspoon wattleseed
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Beat the butter until it resembles whipped cream.
Gradually add the sugar and beat well between each addition.
Mix the flour, macadamia nut meal and wattleseed together.
Add to the butter mixture and mix well until you have a smooth dough.
Divide mixture in two and knead for about 5-10minutes until the dough is very smooth.
Roll out into a slab on a greased tray or on baking paper or alternately use a cookie cutter.
Shortbread should be about 1 cm thick when rolled.
Prick with a fork to allow the air to flow through and make the shortbread crisp.
Dust with a little caster sugar.
Bake in a slow oven 150C for about 40minutes.
Keep Cooking
More butter Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
