Philip Khoury’s Macadamia Shortbread
Philip Khoury's macadamia nut shortbread is a masterclass in plant-based biscuit baking. Every bit as buttery as the original, it has the perfect short texture and can be endlessly customised with the addition of spices, citrus, herbs or extracts. We love the idea of making a batch of these as an edible gift for Christmas or other special occasions.
Introduction
This melt-in-your-mouth macadamia shortbread is rich, buttery and endlessly adaptable. Its delicate crumb pairs beautifully with spices, citrus zest, herbs or extracts, allowing for endless variations. If macadamias are hard to find, Brazil nuts make a perfect substitute. Whether kept classic or infused with bold flavours, this shortbread delivers a luxuriously tender bite.
Ingredients
| 200g (7oz) | macadamia or Brazil nuts |
| 340g (12oz) | plain (all-purpose) flour |
| 100g (3.5oz) | caster (superfine) sugar, plus extra for dusting |
| 2g (½ tsp) | flaky sea salt, crushed |
| 5g (1 tsp) | ground cinnamon |
Essential kit
You will need: a 20 x 20 cm (8 in) baking tin and a food processor.
Method
Preheat the oven to 160°C fan (350°F) and line a 20 x 20 cm (8 in) baking tin with baking parchment.
Put the nuts, flour, sugar, salt and cinnamon into a food processor and pulse until the nuts blend into the flour, clump together. It’s very important to use a good blender for this to extract as much of the nut’s oils.
Tip out into the lined tin, and press down well with an angled palette knife, and sprinkle some caster sugar on top. Press a knife gently into the mixture to cut desired strips.
Bake in the oven for 15 minutes until golden.
Remove from the oven and leave to cool to room temperature. Gently lift out of the tin using the parchment paper. These will keep well for 1 week in an airtight container.
Reviews
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