250g butter, softened
½ cup caster sugar
1 tablespoon finely grated orange rind
¼ cup roughly chopped raw macadamias
2 ¼ cups plain flour
Preheat oven to 180°C. Line two baking trays with baking paper.
Assemble mixer with the scraper paddle. Roughly chop butter and place into the bowl with the caster sugar and lemon rind.
Starting on low speed beat until butter, sugar and rind start to combine. Gradually increase to the creaming settings (medium-high). Beat mixture for about 5 minutes or until butter is very pale in colour.
Reduce speed to low and gradually add flour. Add macadamia’s. Increase speed slightly to mix thoroughly for 30 seconds.
Lightly knead dough on a flat surface.
TIP: The buttery texture of the mixture should not need a floured surface but if very sticky on your work surface then lightly flour the surface
Using a lightly floured rolling pin roll the mixture out to a 1cm thickness. Using a long knife such as a bread knife cut the mixture into fingers . Refrigerate shortbread for 15 minutes. Sptinkle lighlty with caster sugar.
Bake in preheated oven for about 10-15 minutes or until firm.
Allow to cool on trays for 5 minutes before transferring to a wire rack.