Macadamia Shortbread

Step 1
Preheat oven to 160°C. Line 2 trays with baking paper.

Step 2
Cut the butter into small pieces. Using a stand mixer beat the butter and sugar together until light and creamy.

Step 3
Sift the flour and rice flour together in a bowl. Add to the creamed butter, along with the chopped macadamias and beat for 30 seconds until mixture begins to come together.

Step 4
Lightly flour the bench top and tip the mixture out. Using your hands gently knead to form smooth ball.

Step 5
Divide the dough into two and roll each half into a thick log about 5cm in diameter.

Step 6
Then wrap each log in plastic wrap and place in freezer for 15-20 minutes.

Step 7
Remove the plastic wrap and cut the logs into 1 cm thick rounds. Carefully place each biscuit on oven trays, leaving a little space between each one.

Step 8
Bake for 10 to 15 minutes or until just golden. Leave to cool completely on the trays. Transfer to an airtight container, jar or tin.