Recipes
From "Maple Street Co-op News", December 2007/January 2008
Macadamia Shortbread
By Sue Verstraten
These shortbread biscuits make great Christmas gifts. The recipe is
a modern twist on an old favourite. Be warned - they're very moorish!
Ingredients
2/3 cup (70 g) macadamia nuts
250 g organic butter, soft
1 cup icing sugar
1 1/2 cups organic plain flour
2 tbspns rice flour
2 tblspns corn flour
3/4 cup (90 g) almond meal
2 tspns fine lemon or organic rind (optional but worth it, if you can't
get organic don't do it)
1/3 cup icing sugar, plus extra
You can use pistachio nuts as an alternative to macadamias. Both are
available at the Co-op. If raw, lightly dry roast in a frypan for a
few minutes.
Method
Pre-heat oven to 150°C. Grease trays and line with baking paper.
Chop half the nuts. Beat butter and sifted icing sugar in a small bowl
using an electric mixer until fluffy and light. Add lemon rind if you're
using it. Sift all flours twice into a large bowl. Add almond meal,
chopped nuts, and combine butter. Stir in.
Shape level tablespoons of mixture into mounds 3 cm apart on trays.
Press the remaining macadamia nuts (halved) or whole pistachios on each.
Bake for about 25 minutes. Stand to cool for 6 minutes. Place on wire
rack to cool. Serve dusted with extra sifted icing sugar.
[From "Maple Street Co-op News", December 2007/January 2008; published
by The Maple Street Co-operative Society Ltd, 37 Maple Street, Maleny,
Qld 4552, Australia, tel (07) 5494 2088, email maplest.co-op@serv.net.au,
website http://www.maplestreetco-op.com.au]