After taking a hiatus in baking for a couple of months, I nearly forgot a few blocks of butter sitting in the freezer. It was a good thing I checked the dates and most of them will be expiring next month. I will definitely be baking in the coming weeks to consume everything.
180 g bleached all-purpose flour
50 g cornstarch
1/4 tsp salt
pinch cream of tartar
270 g unsalted butter, softened
100 g caster sugar
1 and 1/2 tsp vanilla bean paste or extract
50 g toasted macadamia nuts (roughly chopped)
2 tbsp demerara sugar for sprinkling (optional)
Pre heat oven to 325 F
Prepare an 8-inch square baking pan by lining it with parchment paper .
In a bowl, sift together flour, cornstarch, salt and cream of tartar. Set aside.
In another bowl cream the butter until light and fluffy.
Stir in the sugar, vanilla. Blend well.
Add in the flour in two additions.
Add in the macadamia nuts.
Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
Sprinkle demerara sugar on top (if using)
Bake 25 to 30 minutes, or until lightly golden around the edges.
Gently lift both the parchment paper and shortbread out of the pan onto a cutting surface.
Slice the bars with a serrated knife.
Transfer to a wire rack to cool completely.
Store in a tightly sealed container.