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Honey Macadamia Shortbreads

Makes 24


  • 60g unsalted macadamia nuts
  • 125g plain flour
  • 1/3 cup cornflour
  • 1/4 teaspoon salt
  • 1/4 cup caster sugar
  • 125g Australian unsalted butter, cubed
  • 2 tablespoons honey
Download Recipe (PDF)


  1. 1. Finely chop 1/2 the macadamias. Halve the remainder and reserve.
  2. 2. Sift flours, salt and sugar together. Rub in the butter until evenly dispersed and mixture resembles breadcrumbs.  Stir in the honey and chopped macadamia nuts. Turn onto a lightly floured board and knead lightly.
  3. 3. Roll out to 1 cm thickness and refrigerate for 10-15 minutes before cutting into rounds using a 4cm fluted cutter or cutter of your choice. Place halved nuts on each biscuit round. Place on a buttered and paper baking tray and bake at 200°C for 15 minutes or until golden brown. Remove and allow to cool on a wire rack.
  4. Note: Almonds, walnuts or pecan nuts may be successfully substituted for macadamias.
  5. Tip:
  6. Shortbread mixture can also be prepared using the food processor. Combine all dry ingredients together, except for halved macadamias and process, until mixture resembles breadcrumbs. Add butter and honey and pulse until the mixture is well combined and forms a ball.

Nutritional Information

Nutrients per serve:
Energy (kj) 426
Protein (g) 0.8
Fat, Total (g) 6
Carbohydrates (g) 11
Sodium (mg) 0
Calcium (mg) 7
Iron (mg) 0


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