With the festive season fast approaching, nothing is more comforting than a kitchen filled with the smell of buttery baked goodies. These biscuits are deliciously addictive with a soft crumbly texture; rich, buttery flavour; all encased in sweet, creamy chocolate. The biscuits themselves are not too sweet and balance out the chocolate exterior to perfection. You can even get the kids involved by making different shapes or decorating with sprinkles or icing, making them the perfect Christmas treat and a wonderful handmade gift for those you love!
2 cups plain flour
1/2 cup rice flour
1/2 cup honey
1 tsp vanilla extract
3/4 cup roughly chopped macadamia nuts
200g milk chocolate, roughly chopped (or 100g dark and 100g milk chocolate)
1. Preheat oven to 150°C and line a tray with greaseproof paper.
2. Cream the butter, honey and vanilla together in an electric mixer on medium speed until it becomes pale, light and fluffy.
3. In a separate bowl, mix together the plain flour and the rice flour. Carefully add half the flour to the butter mixture. Once beaten in, add the remaining flour and the macadamia nuts. Slowly beat until the mixture just starts to form a soft dough.
4. Lightly flour a board with flour and gently knead the dough until it all comes together. Add more flour if needed. Pat out the dough to form a square, approximately 1cm thick. Carefully place the flattened dough onto the lined tray. Score the surface of the dough with a knife so that it can be divided into fingers (you can make the fingers as big or small as you like). Prick each finger deeply with a fork.
5. Bake in the oven for 35-40 minutes until lightly golden brown. Allow to cool in the pan for 5 minutes before cutting whilst warm. Be careful when removing as the shortbread will be quite fragile and crumbly.
6. Melt the chocolate and dip or drizzle over the shortbread fingers. Allow the chocolate to set before serving.