Macadamia Shortbread

INGREDIENTS

• 1 cup raw macadamias
• 1 cup all-purpose, unbleached flour
• ¼ cup cornstarch or rice flour
• ½ cup sugar
• 1 tablespoon ginger, optional
• ½ teaspoon vanilla extract
• 1 egg
• 2-3 tablespoons chilled skim milk

INSTRUCTIONS

1. Preheat oven to 375°F. Lightly oil or line baking tray with parchment paper. 
2. Place the macadamia nuts, flour, sugar and ginger in a food processor and process to a fine powder.
3. Add the egg and vanilla, then gradually pour in the milk in a thin stream with the motor running until mixture just starts to come together.
4. Transfer to a floured board and knead gently to a smooth dough. 
5. Shape dough into bite-sized balls, place on baking tray and press gently with a fork, or shape into 2 x ¾ inch thick rounds. If making the rounds, mark into wedges, pinch the edges and pierce several times with a fork. 
6. Bake for 12-15 minutes or until golden. Lift one and check the base to test. 
7. Cool on a wire rack before placing in sealed containers.