This shortbread, studded with chunks of rich chocolate and toasted Australian Macadamias in a buttery crumb, delivers an abundance of flavour.
230g unsalted butter, softened
1/2 tsp fine salt
100g castor sugar
240g plain flour
40g rice flour
60g macadamia nuts, coarsely chopped
60g good milk or dark chocolate
1. Put the butter, salt and sugar in a bowl and beat until smooth and a little fluffy; this helps to slightly lighten the texture, a good idea if you’re after thick bold pieces of shortbread.
2. Add the plain flour and rice flour, mix evenly, then add the nuts and chocolate and lightly mix until just combined.
3. Place the dough on a sheet of non-stick baking paper, roll the dough out to about 15mm thick and try to square and neaten the edges. Lift the paper and dough onto a tray then chill it for about 30 minutes until firm.
4. Preheat oven to 140°C (120°C fan-forced).
5. Cut dough into fingers, spread these out on tray and bake for about an hour – a long bake at a low temperature because you don’t want the shortbread to colour. Leave on the tray until cold.