Tea Time and Happy Freedom Day
I hope you are keeping safe, staying home and cherishing beautiful moments with your loved ones.
Today I’m giving you one of my delicious biscuit recipes, a shortbread with macadamia nuts, cranberries and white chocolate, and the only way for me to eat white chocolate is when it’s in a baked treat, since my favourite is a dark chocolate. White chocolate always gives nice and sweet nibbles in biscuits.
This recipe is easy to make as you don’t need a lot of technical equipment, except for a digital scale, for exact or similar results like mine. I always insist on a kitchen digital scale for accurate measuring, as I discovered that the measuring cups and spoons sold in stores don’t all measure the ingredients equally if though the size is said to be the same. However, you can always improvise if you don’t have one.
Without blowing my own horn, this biscuit is the best shortbread you will ever make at home and will always be part of your tea time, like they are mine. It has the just the right amount sweetness with an added sweetness from the white chocolate which balances everything, and gives satisfaction to both sweet-tooth people and those without. This recipe makes 13 biscuits, and you can always double or triple according to your needs.
155g Cake Flour
70g Castor Sugar
115g Salted Butter (good quality)
4 White Chocolate Bars
2 Tablespoons (20g) Raw Macadamia Nuts
1 ½ Tablespoons Dried Cranberry
- Roughly chop cranberries, macadamia nuts and the white chocolate. Set aside.
- In a mixing bowl, add flour, sugar and butter and mix with a wooden spoon until it becomes like bread crumbs, add the chopped cranberries, nuts and chocolate, mix.
- Transfer the dough out onto a clean work surface and gather it together, kneading it slightly to bring it together. Shape the dough into a 20cm log. Wrap the log in a baking paper or plastic wrap and refrigerate for 3 hours.
- Preheat oven to 170℃. Line a baking sheet with a baking paper.
- Using a long and sharp knife, slice the dough into 1 ½ cm thick rounds (I used a ruler to measure this). If some cut rounds crack as you’re cutting them, just nicely squeeze the bits back onto the cut biscuit dough. Transfer all into the baking sheet, I used a 26 by 38cm baking sheet and I baked 9 biscuits at a time to leave enough room in between for spreading.
- Bake the biscuits for 12 to 13 minutes.
- Store in airtight container after they have completely cooled.