• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 175g butter
  • 150g castor sugar
  • 1/2 an egg
  • 1/4 tsp coffee essence
  • 1/2 tsp Kahlua (coffee liqueur)
  • 1/2 tsp vanilla essence
  • Sift:
  • 250g plain flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 tbsp rice flour
  • (A):
  • 80g almond nibs
  • (B):
  • 6g cocoa powder, sifted
  • 35g roasted macadamia nuts


  1. Cream butter with sugar until light. Add in egg and continue to beat until smooth and light. Stir in Kahlua, coffee essence and vanilla essence and mix.
  2. Fold in sifted dry ingredients and (A). Blend well until the mixture holds together. Divide into two equal portions.
  3. To one half portion add in (B). Mix lightly until the mixture binds well together to form a ball of dough. Leave the other portion plain.
  4. Combine the cocoa/macadamia portion with the plain portion of the dough and blend into a textured design. Transfer the combined dough onto a piece of baking paper. Cover with another piece of baking paper and roll flat with a rolling pin to about 5mm thickness. Remove the baking paper and press a 20cm fluted flan tin with a loose base on top of the dough to form a pattern.
  5. Transfer the cut-out dough onto a lightly greased baking tray. Mark into eight triangles with a knife and prick dough surface with a fork. Sprinkle lightly with coarse sugar.
  6. Bake in preheated 180°C oven for 20-25 minutes or until lightly golden brown. Leave in the baking tray for 3-4 minutes before removing shortbread out on to a wire rack to cool completely.
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