Shortbread is always popular in Australia for Christmas and there are many varieties that can be purchased at supermarkets and speciality stores but for the best variety you can’t go past homemade shortbread. I love buttery shortbread at any time of the year and this is a particularly good recipe combining rich shortbread with the crunch of nuts. I have used a combination of almonds and macadamias because that is what I had on hand but any type of nut would work. Be sure to toast lightly in the oven to bring out the flavour of the nuts and do not have the nuts chopped too finely.
Almond and Macadamia Shortbread
(makes 45 cookies)
250g unsalted butter
110g castor sugar (superfine)
2 teaspoons vanilla extract
100g almonds, slivered
100g macadamias, coarsely chopped
300g plain flour
Heat the oven to 170C and line oven trays with baking paper.
Beat the butter, sugar and vanilla until light and creamy. Mix in nuts and sifted flour.
Take heaped teaspoonfuls and place 3cm apart on the lined oven trays.
Bake for 12-15 minutes or until lightly golden. Cool on racks.
Dust with icing sugar to serve.