Mix & Match Shortbread

Makes approx. 26 biscuits
Prep time: 10 mins
Cooking time: 15 mins

Our shortbread makes the perfect base to mix and match your favourite fillings. We’ve used macadamias and white chocolate for ours, but the possibilities are endless!  

Tips & Tricks
  • Try swapping the macadamias for hazelnuts, almonds or walnuts – or choose your favourite chocolate chips or dried fruit!

Ingredients

  • 250g Pams Butter, softened
  • ¾ cup Pams White Sugar
  • 2 cups Pams Plain Flour
  • ½ cup Pams Cornflour
  • 70g packet Pams Macadamia Pieces, roughly chopped
  • 1 Pams Finest White Chocolate Block

Method

  1. Cream the butter and sugar until pale and creamy. Mix in the flour and cornflour, followed by the macadamia nuts.
  2. Lightly knead the dough, then roll it out to approximately 1cm thick.
  3. Using your favourite shaped cookie cutter, cut out shapes and place them on a lined baking tray. Refrigerate for 15 minutes, to prevent the biscuits from spreading in the oven
  4. Bake at 160°C for 15 minutes, until very lightly coloured. Cool on a wire rack.
  5. Melt the white chocolate and drizzle on top of the cooled biscuits, or dip to coat the bottom.

Ingredients

  • 250g Pams Butter, softened
  • ¾ cup Pams White Sugar
  • 2 cups Pams Plain Flour
  • ½ cup Pams Cornflour
  • 70g packet Pams Macadamia Pieces, roughly chopped
  • 1 Pams Finest White Chocolate Block