Shortbread has always occupied a special place in my culinary memories. It’s one of the first recipes I hand wrote into my first recipe book. Taught by the queen of bikkies Nana Rhind we’d roll the mix into logs and let them firm up in the fridge. Then slice off as many pieces as required and to finish we’d push the end of an old wooden reel (for sewing thread) into each piece to make a pattern. Those wooden reels might be a thing of the past but the Ironclad Burger Press works just as well, maybe even better!
They do exactly what a shortbread should do. Perfectly crunchy then melt in the mouth, with chocolate chip and macadamia explosions all wrapped up in the earthy goodness of green tea and vanilla.
So go ahead, give ‘em a go and attain rock star shortbread status! You can replace the coconut oil with butter if you so wish and if you use white sugar they’ll be greener than green.
Happy Baking with your Burger Press.
INGREDIENTS
⅓ c coconut sugar
⅔ c light brown cane sugar
1 c coconut oil, melted
1 T vanilla
1 egg
4 t matcha powder
⅓ c chocolate chips
½ c roasted salted macadamia nuts, chopped roughly
½ t baking soda
½ t salt
2 c flour
½ c cornflour
METHOD
Whisk sugar, coconut oil, vanilla essence and egg together with the matcha powder.
Add the chopped macadamia nuts, chocolate chips and dry ingredients and mix well.
Roll into two even logs about 6 inches long, wrap in tin foil and refrigerate until just hardened. (If you let it the mix go rock hard it’s tricky to cut)
Heat oven to 170 °C.
Cut each log into 12 pieces. Press to flatten each piece with your Ironclad Burger Press and transfer to your greased Legacy Pan. Bake in batches of 6 for 15 minutes.
Remove from pan to a rack to cool.
