Macadamia Lemon Shortbread
Macadamia Lemon shortbread
250 gram butter
1 cup icing sugar (Powdered sugar)
1 cup cornflour
2 cups of plain baking flour
1 small cup of chopped Macadamia nuts
The rind of 1 whole lemon, finely milled
1 tablespoon lemon juice.
Preheat oven to 150 degree celsius.
Cream butter and icing sugar until light and fluffy. Mix in lemon rind and juice. Sift cornflour and flour together. Mix into creamed mixture. Knead, then mix in the nuts.
Roll out on a lightly on a floured surface to about 1.5 cm thickness.
Cut into rounds or squares. Place on greased baking tray. Prick with a fork, bake for 30 minutes or until golden.