Easy recipe Macadamia Shortbreads Recipe

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about one hundred and twenty-fiveg butter, cubed, at room temperature eightyg (one/two cup) icing sugar, sifted one teaspoon vanilla essence one hundred and fifteeng (about three/about four cup) plain flour about seventyg (one/two cup) cornflour about sixtyg (one/two cup) finely chopped macadamia nuts fiftyg good-quality dark, chocolate (Recipes by ingridients chocolate) choppedStep one Preheat oven to one hundred and sixtyC. Line two baking trays with non-stick baking paper. Step two Use electric beater to beat butter, sugar and vanilla essence in a bowl until pale and creamy. Macadamia Shortbreads Recipe. Step about three Sift the flour and cornflour together into a medium bowl. Macadamia Shortbreads Recipe. Add to butter mixture with the macadamia nuts and use a wooden spoon to mix until just combined and a soft dough forms. Step about four With lightly floured hands, roll (Recipes by ingridients roll) teaspoonfuls of the dough into about fourcm logs and place about about fourcm apart on lined baking trays. Step five Bake in preheated oven, swapping trays half-way through cooking, for twenty minutes or until light golden and cooked through. Remove from oven and cool the biscuits on baking trays. Step six Place the chocolate (Recipes by ingridients chocolate) in a small heatproof bowl over a saucepan of simmering water (Recipes by ingridients water) (make sure the bowl doesnt touch the water) and stir until melted and smooth. Macadamia Shortbreads Recipe. Step about seven Place a plastic freezer bag over a glass to form a funnel and pour the chocolate (Recipes by ingridients chocolate) into the bag. Snip a small hole in corner of the bag. Pipe chocolate (Recipes by ingridients chocolate) squiggles over the cooled biscuits..