Macadamia And Chocolate Shortbread Food

MACADAMIA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
• Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
• Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

CHOCOLATE-DIPPED MACADAMIA SHORTBREAD COOKIES

Steps:

• In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended.
• Stir in macadamia nuts.
• Place dough on wax paper and shape into a roll two inches in diameter.
• Wrap in paper and foil and chill at least two hours or overnight.
• Preheat oven to 300 degrees.
• Cut roll into slices approximately 1/4 to 1/2 inch thick.
• Bake on ungreased baking sheet for 20 minutes or until cookies begin to brown.
• Remove from oven; cool on wire rack.
• Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening.
• Mix well.
• Dip one end of each cookie into chocolate mixture and place on wax paper.
• Refrigerate cookies until chocolate hardens.
• Store in cool place.

MACADAMIA AND CHOCOLATE SHORTBREAD

Steps:

• Grease and line the base and sides of an 18 x 28 cm baking pan,leaving 3cm hanging over on each side.
• Place the flour,semolina,baking powder and 1/2 tsp salt in a bowl and stir well with a wooden spoon to combine.
• Stir in the nuts and the chocolate.
• Combine butter,sugar and vanilla in a food processor and whiz for 1-2 mins,until the mixture is light and creamy.Stop occasionally to scrape down the side with a spatula.Stir butter mixture into flour mixture until well combined.The dough should be quite thick and awkward to mix.
• Press the dough into the pan and prick it all over with a fork.Chill for 15 minutes.
• Preheat the oven to 160 degrees.Bake the shortbread for 30 mins or until firm to the touch.While it's still hot,score in half lengthways and then across at 2cm intervals to make 28 rectangles.
• Cool in the pan for 10 mins,then lift out of the pan and cut into fingers.
• Biscuits keep in an airtight container for up to 5 days -- should they last that long!

COCONUT-MACADAMIA SHORTBREAD

Steps:

• Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
• Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.
• Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.
• Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
• Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

CHOCOLATE GLAZED MACADAMIA CARAMEL SHORTBREAD BARS

Steps:

• Preheat oven to 325*.
• Lightly grease a 9x13" glass baking pan or coat with nonstick spray.
• Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2".
• For the shortbread; In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes.
• Beat or stir in the flour until evenly incorporated.
• Firmly press the dough into the baking dish.
• Lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.Peel off and discard the paper.
• Bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges.
• Transfer the dish to wire rack and set
• aside.
• FOR THE CARAMEL. In a small, heavy saucepan, combine the cream, butter and salt. Bring just to a simmer over medium-high heat; immediately remove from the heat.
• In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly.
• When the sugar is full incorporated and liquefies, stir in about half of the remaining sugar.
• When this sugar liquefies, stir in the remaining sugar,.
• Cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color.
• Immediately remove from heat,.
• Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves.
• Rinse all the sugar crystals from the spoon.
• Return the caramel mixture to the burner over medium-high heat.
• Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. continue cooking, stirring gently until the thermometer reqisters 246*-2467*.
• Immediately remove the pan from the heat. Stir in vanilla.
• Being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread.
• Tip the baking dish back and forth to distribute the caramel evenly.
• Sprinkle the macadamia nuts evenly over the caramel.
• Let stand until the caramel cools to warm Using the palm of your hand, press down on the nuts to embed them.
• For the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside.
• In a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute. Stir well. Continue microwaving on 50% power, stirring at 30 second intervals.
• Stop microwaving before the chocolates completely melt and let the residual heat finish the job. Slowly add the cream mixture into the chocolate mixture until well blended and smooth. Stir in the vanilla. Spread the glaze evenly over the cooled caramel. Let stand until complete cooled.
• Refrigerate the shortbread until chilled. Using the overhanging foil as ahandles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
• Using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts.
• Store in an airtight container in a cool place for up to 1 week,.

COCONUT MACADAMIA SHORTBREAD

Steps:

• Preheat oven to 325°F. and generously butter a 9-inch round cake pan.
• In a food processor, pulse nuts and granulated sugar just until ground fine (do not grind to a paste).
• In a bowl with an electric mixer, beat butter with confectioners' sugar until light and fluffy. In another bowl, whisk together flour, baking powder, salt, nut mixture and 1/4 cup coconut. Beat flour mixture into butter mixture until just combined.
• On a lightly floured surface, knead dough 5 to 8 times, or until it just comes together. With floured hands (dough will be sticky) press dough evenly into prepared baking pan and sprinkle with remaining 5 tablespoons coconut,pressing lightly to make it adhere. Bake shortbread in middle of oven 30 minutes, or until pale golden.
• While shortbread is still warm, loosen edges from pan with a small knife and cut into 8 wedges. Let shortbread cool in pan. Carefully transfer shortbread to a platter.

MACADAMIA SHORTBREAD

Steps:

• Put the macadamia nuts and sugar in a food processor and pulse until they reach the texture of fine crumbs.
• Then add the vanilla extract and butter, and pulse again until smooth.
• Add 4.4 ounces of the flour, and pulse until just combined.
• Remove and knead in as much of the remaining flour as you need to create a smooth dough.
• Roll the dough in plastic wrap, to form a log approximately 20cm in length, then refrigerate for half an hour.
• Preheat the oven to 350 degrees.
• Take the dough log from the fridge, cut into 0.5cm-thick slices.
• Push a few extra macadamia pieces into each biscuit, then remove the plastic wrap.
• Place on a baking sheet and bake on the middle shelf of the oven for eight to nine minutes, until just set.
• Cool the biscuits on a tray, then transfer them to a wire rack.
• Store in an airtight container.

CHOCOLATE CHIP-MACADAMIA NUT BARS WITH SHORTBREAD CRUST

Steps:

• Make crust:
• Preheat oven to 350°F. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
• Meanwhile, prepare the filling:
• Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
• Pour filling into warm crust, smoothing surface. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Cut int 16 squares.

MACADAMIA AND WATTLESEED SHORTBREAD

Steps:

• Beat the butter until it resembles whipped cream.
• Gradually add the sugar and beat well between each addition.
• Mix the flour, macadamia nut meal and wattleseed together.
• Add to the butter mixture and mix well until you have a smooth dough.
• Divide mixture in two and knead for about 5-10minutes until the dough is very smooth.
• Roll out into a slab on a greased tray or on baking paper or alternately use a cookie cutter.
• Shortbread should be about 1 cm thick when rolled.
• Prick with a fork to allow the air to flow through and make the shortbread crisp.
• Dust with a little caster sugar.
• Bake in a slow oven 150C for about 40minutes.