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Macadamia Nut Shortbread

Macadamia Nut Shortbread

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


  • 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


  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.

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