Macadamia Shortbread

You can make the dough and store it in the freezer for up to a month. Form the dough into two logs and double wrap them tightly in plastic wrap before freezing. When you're ready to bake, let the logs sit at room temperature for a few minutes until they’re just soft enough to cut into rounds, and then follow the baking instructions as usual. This makes it super convenient to have freshly baked shortbread whenever you need it, especially during the busy holiday season!

Yes, chilling the dough in the freezer helps the shortbread maintain its shape when baked. Cold dough also tends to bake more evenly and results in a better texture. Skipping this step might lead to the shortbread spreading more in the oven, affecting their texture and appearance.

The shortbread should be a light golden colour when done. It usually takes about 10 to 15 minutes, but baking times can vary depending on your oven. You'll know they're ready if they aren't too soft and have a slight crisp around the edges. You want them to remain light in colour, so don't cook them until golden brown.

Experiment with flavours! Try adding a splash of vanilla or half a teaspoon of a ground spice like cinnamon or cardamom. The zest of an orange or lemon adds a lovely addition. If you want to leave out the macadamias altogether, replace them with pistachios or cranberries.