Caramel Macadamia Shortbread
Yield
25 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 250 | grams |
butter
chopped |
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
powdered sugar
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
rice flour
|
|
| ⅓ | cup |
cornstarch
|
|
| ⅔ | cup |
macadamia nuts
chopped |
*
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | grams |
butter
chopped |
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
powdered sugar
|
|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
rice flour
|
|
| 79 | ml |
cornstarch
|
|
| 158 | ml |
macadamia nuts
chopped |
*
|
| 15 | ml |
sugar
|
|
Directions
Grease 20cm x 30cm lamington pan.
Beat butter and sifted brown sugar and icing sugar in small bow lwith electric mixer until smooth.
Transfer mixture to large bowl, stir in sifted flours and nuts.
Press mixture into prepared pan, mark into 25 rectangles with sharp knife, sprinkle with white sugar.
Bake in moderately slow oven about 40 minutes or until lightly browned, cool in pan.
