This crunchy Macadamia Shortbread is scented with the subtle tropical flavours of lime and cardamom, making it devastatingly delicious.

Ingredients

• 1¼ cups flour
• ¾ cup caster sugar
• ½ tsp salt
• 1½ tsp ground cardamom
• 1 tsp finely grated lime rind
• 125 grams macadamia nuts, roughly chopped
• 150 grams butter, melted

Method

1. Line a 23 cm square cake tin with baking paper.
2. In a bowl, combine flour, caster sugar, salt, cardamom, lime rind and macadamia nuts, mix well. Pour in melted butter, mix with a round bladed knife, until the mixture becomes like coarse buttery crumbs. Press the mixture into the prepared tin.
3. Bake at 180°C for 20 minutes or until the shortbread is just beginning to colour. Remove from the oven and sprinkle with 1-2 tbsp caster sugar and return to the oven for a further 2 minutes.
4. Cool in the tin. Break in to odd-shaped pieces to serve with coffee. Store in an airtight container.