Macadamia shortbread

150 gr caster sugar
300 gr butter, softened
300 gr plain flour, sifted
150 gr wheaten cornflour, sifted
150 gr crushed unsalted macadamias

Lightly beat the sugar and butter until combined. Fold in the flour, cornflour and macadamias and stir together until the mixture makes a ball.

Divide dough in half and press into 1 cm rounds on two oven trays.

Prick rounds all over with a fork.

Bake in the centre of the oven for 1 hour swapping oven shelves after 30 minutes.

The shortbread shoul not brown. Check every 5 minutes after 45 minutes.

Take out of the oven and cut each round in 12 slices.

Sprinkle 1-2 extra caster sugar evenly on each round and allow to cool.

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