Caramel Macadamia Shortbread
Submitted by nunziobiz
Buttery caramel macadamia shortbread made with brown sugar, rice flour, and cornstarch for a melt-in-your-mouth crumble. Bakes in one pan and cuts into 25 bars.
YIELD
25 servingsPREP
20 minCOOK
40 minREADY
60 minThis shortbread is the kind that dissolves on your tongue before you even get a chance to chew.
Brown sugar gives it a caramel sweetness, rice flour and cornstarch keep the crumb impossibly tender, and chopped macadamia nuts add a rich, buttery crunch throughout.
Press it into a lamington pan, score it into rectangles, sprinkle with white sugar, and let the oven do the rest.
One pan, 25 bars, barely any washing up.
Kitchen Tips
- Make sure the butter is at room temperature, not melted. Beating it with the sugars until smooth creates that sandy, crumbly shortbread texture.
- Score the rectangles before baking, not after. The lines set during baking and give you clean snaps once cooled.
- Bake at a moderate-low heat and watch for light golden edges. Shortbread goes from underdone to overbaked quickly, and it firms up as it cools.
Ingredients
Directions
Grease 20cm x 30cm lamington pan.
Beat butter and sifted brown sugar and icing sugar in small bow lwith electric mixer until smooth.
Transfer mixture to large bowl, stir in sifted flours and nuts.
Press mixture into prepared pan, mark into 25 rectangles with sharp knife, sprinkle with white sugar.
Bake in moderately slow oven about 40 minutes or until lightly browned, cool in pan.
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