Saturday, October 18, 2008

Macadamia Shortbreads: Real Time Saving Cookies


Well, another shortbread recipe in my blog. I’m still testing the recipe from ...................... and I must say this recipe is very very good, and uses very little time to make too (real time saving, ^ ^). All you have to do is put the ingredient into the bowl of the food processor and that is. But I have to adapt the recipe a little bit, because the nut without the salt, esp. the macadamia is too rich. Little amount of salt helps by balancing the flavor and keep the cookie from too rich (imagine this, the macadamia is quite high in fat and when combine with the butter, double fat!). I made only half of the original recipe, and you can double the recipe easily and use 9X13 –inches pan instead (the baking time will be 30 minutes). I use the food processor to chop the nut for the topping too, but remember to pulse just to chop the nut or it will be too powdery.



Makes about 16(2-inch (5-cm) square cookies)


COOKIE DOUGH
50g
sugar
25g
unsalted macadamia nuts, crushed with the bottom of a pan
140g
all-purpose flour
¼ tsp
baking powder
90 g
cold unsalted butter, cut into pieces
(I weigh and put it in the freezer when prepare other ingredients)
A dash of salt
TOPPING
40g
unsalted macadamia nuts
30g
sugar
A dash of salt
One 8-inch (20-cm) pan lined with buttered foil
1. Set a rack in the middle level of the oven and preheat to 160°C.


2. For the dough, combine the sugar and macadamia nuts in the bowl of a food processor fitted with the metal blade. Pulse to grind finely. Add the flour and baking powder and pulse several times to mix.


Add the butter and pulse until the butter is finely mixed in. The mixture should be powdery (but mine seen a bit like breadcrumb).


Remove the blade of the food processor and pour the mixture into the prepared pan. Distribute it evenly all over the bottom of the pan and use the palm of one hand to press it in.
4. Use a brush to sprinkle the top of the dough generously with water.
For the topping, combine the sugar and macadamia nuts in the bowl of a food processor fitted with the metal blade. Pulse 2-3 times, to mix and the nut crushed and finely chopped, but not ground. Scatter the chopped nuts and sugar evenly on the dough and use the palm of your hand to press them in.
Bake the cookies until they are golden and firm, about 25 minutes.


6. As soon as you remove the pan from the oven, grip the opposite ends of the foil and lift the slab of baked dough onto a cutting board. While the dough is still hot, use a long sharp knife to cut the slab into 2-inch (5-cm) squares. Let the cookies cool and they’ll become crisp.
7. If you find the cookies are not crisp, return them to the pan and a 150°C oven and bake them for another 10 to 15 minutes, then cool the pan on a rack.
STORAGE: Keep the cookies between sheets of wax paper in a tin or plastic container with a tight- fitting lid.


Macadamia Shortbreads

5 comments:

Elinluv said...

Hi Pook,

Love this shortbread. Will definitely try it out :)
Thanks for sharing.

Sunshinemom said...

My first time on your blog looks like its going to be a long stay! Thanks for sharing this recipe:)

Hungry Hamster said...

thank u for the great recipe! I tried it out and it turned out awesome! Very quick and easy to make!

Anonymous said...

Hi, is there any reason why mine turn out to be very crumbly? I saw yours in the photos look quite firm.

Thanks a lot!

dailydelicious said...

If your is very crumbly, it can come from the flour and butter(each brand contains different percentage of protein and the butter contains different percentage of water). You can add 1-2 tsp of water to the dough to make it less crumbly.

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