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Chocolate Macadamia Shortbread

Story location: Home / food_and_drink /

Based on a recipe in the Mail on Sunday 'You' magazine.
To make the base:

  • 170g/6oz butter
  • 75g/2½oz sugar
  • 100g/3½oz ground almonds
  • 150g/5oz plain flour

Use a food processor to mix everything together until it all sticks together into one lump. Put into a well buttered baking tray (approx 6x6 inches) and press flat. Put into the fridge to chill for around 1 hour. Prick the base all over with a fork and bake for ¾ hour on gas mark 3 (around 150°C). Leave to cool while you prepare the topping.

To make the topping:

  • 200g bar of plain chocolate
  • 200ml double cream
  • 100g macadamia nuts

Break the chocolate into chunks and slowly melt over a pan of boiling water. Beat in the cream until well mixed. Pour the topping over the base and generously scatter the macadamia nuts, pressing them gently into the chocolate (you don't want them to fall off when you eat it). Cover and put in the fridge for a couple of hours before cutting into very small fingers (at least 12-15 servings). Warning: this is loaded with calories. Depending on the cream and chocolate, up to 300 calories per serving!