SLICE IT UP MACA!

Posted by Tenina in Chocolate, Recipes on 05 29th, 2009 | 4 responses
Macadamia Caramel Shortbread

Macadamia Caramel Shortbread

I seriously need to go on a sugar free diet…but then this blog will get so boring! As it is I am about to embark on a raw foods project, which I actually think will be educational, hopefully tasty, and perhaps healthy, though if there is a way to make raw food fattening, I am pretty sure I’m the one to do it! Needless to say, my love affair with food will never end, so fear not, dear reader!! There’s more where this little delicacy came from! Enjoy!

NEED:
Base:
120g macadamia nuts roasted and salted
280g plain flour
170g soft brown sugar
150g butter
Topping:
120g butter
100g soft brown sugar
1 tsp vanilla bean paste
200g milk chocolate chips
DO:
Preheat oven to 180ºC. Line a 20cm square pan with baking paper ensuring edges along one side come up over the top of the pan for easy removal.
Place macadamia nuts into TM bowl and coarsely chop by setting dial to closed lid position and pushing the Turbo button ONCE. Set aside.
Place remaining base ingredients into TM bowl and process for 7 seconds on speed 6 until mixture resembles breadcrumbs.
Press into lined tin. Spread the macadamia nuts over the top of base.
Make topping by placing butter, sugar and vanilla into TM bowl and cooking for 3 minutes at 60ºC on speed 1.
Cook a further 6 minutes at 100ºC on speed 3. Pour mixture over base and bake for 20 minutes until caramel is bubbling.
Remove from oven and sprinkle immediately with chocolate chips. When they have begun to melt, use a metal spatula to spread evenly over the top.
Leave to cool in tin and using very sharp knife, slice into squares when cold.
Shortbread Cookie on Foodista

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4 Responses to “SLICE IT UP MACA!”

  1. The Duo Dishes says:
    May 30, 2009 at 12:48 am

    These sound DELICIOUS! Like little sweet bites of lovin’ for the tonguin’. That sounds weird, but it’s true!

  2. Jo (Quirky Cooking) says:
    June 1, 2009 at 2:04 pm

    Sounds delicious, but I think I’d use Rapadura instead of brown sugar (or a mixture of half Rapadura and a pinch of stevia), spelt flour, and milk-free choc chips (dark choc)… yum!

  3. Alisa@Foodista says:
    June 3, 2009 at 3:55 pm

    Hi Tenina, I followed you from the foodieblogroll and I love the recipes that you have here. Hope you wont mind,I’d love to guide our readers to your recipe, just add this foodista widget to this post and it’s all set to go, Thanks!

  4. Thermomixer says:
    June 4, 2009 at 4:19 pm

    Good luck with the raw foods diet. I’m sure it will be healthy. I would prefer to try it in summer ;)

    The slice looks delicious – and it bet it tasted fantastic

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