Lime Macadamians
Okay, really it’s just a shortbread recipe, but this one is a tradition in the various branches of our extended family, where a bag of these non-heart-smart little monsters makes up part of the small xmas bundle we put together for everyone each year.
- 1 kg strong flour (alternately 750g plain flour combined with 250g rice flour)
- 500g butter
- 500g sugar
- 2-400g chopped macadamia nuts (aiming for an even consistency, with the occasional chunky bit)
- 3 limes
- 2 lemons
Ensure the butter is chilled. Combine the flour and sugar evenly in a large mixing bowl. Chop the butter into cubes, and rub it into the flour/sugar mix as lightly as practical. Once the mix has the texture of breadcrumbs and comes away from the side of the bowl in clumps, work the chopped nuts through. Grate the zest off of all the lemons and limes, and mix this through as evenly as possible. Get as much of the juice out of the fruit as practical, and water it down by about 50/50 juice/water. Make a well in the mixture, and add small quantities of juice/water, mixing and kneading as you go, until the mixture binds coherently. Given the amount of shortening, the amount of liquid actually required to achieve this should be fairly small, not more than 250ml or so. Knead the resulting dough till smooth, then cover (or wrap in cling film) and refrigerate for at least 30 minutes.
Preheat an oven to 200C. Take a portion of the dough, roll it into a thick sausage 4-5cm in diameter. With a sharp knife, cut roughly 1cm disks from this roll. Place the disks on a baking tray (I used muffin trays this year, the disks fit pretty neatly). Bake for either 20 mins on 180C or 15 minutes on 200C – there’s some confusion as to the best result at the moment, since our current, undersized oven heats a bit unevenly. The shorter, hotter bake achieves more browning on the outside while leaving the centre softer, while the longer, cooler bake produces something more closely resembling shortbread.
Optionally press some halved macadamias onto the top of each disk before baking – though making the biscuit a little thicker is called for if you do that. Optionally save some zest from the mix (or grate more!) and give each biscuit a garnish (the oil will colour and flavour the top of the biscuit while baking, even if the zest itself comes off afterward). Optionally dabble in the world of exotic spices such as cinnamon and nutmeg – we don’t find this necessary, though it would be to pass muster alongside traditional German bickies. The temptation to include pineapple in some way so far hasn’t emerged as any but an abstract idea, so I’ll post any developments along those lines as they, erm, develop.
Anyhow, allow to cool before removing from the tray. Optionally dust with icing sugar (we don’t). Once cool, store in an airtight container.
That’s it. It’s a pretty basic shortbread recipe really, just with a sort of a Queensland influence to it. It adds a bit of a consistent personal touch to our xmas gifts, usually all stuff we make ourselves. If someone does use it, do let me know of your results. We still are using this small, semi-portable oven till we work out the master plan for renovating the kitchen, so I’d be curious to hear about experiences with this in a proper oven.

