I am a little bit obsessed with these. I bought something similar in Malaysia and we had to try and reproduce them....not bad. I admit I had one fail, but that was because I was trying to make them healthier...so to hell with that. Let's go with full on decadence and zero health benefits. It is Christmas after all.
Call them shortbread, but thinner these are very delicious. Make a batch for your gifting, then make another batch for yourself. You will just keep eating them. It is really hard to stop at one, or three, or ten. Consider yourself warned.
Enjoy...and then wrap and give. Tis the season!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 150 Grams raw caster sugar BUY
- 40 Grams rice
- Pinches pink salt flakes BUY
- 30 Grams instant coffee
- 1 Teaspoon vanilla bean paste BUY
- 250 Grams butter cold and cubed BUY
- 210 Grams bakers or strong flour
- 1 egg yolks
- 60 Grams chocolate dark or white, chopped BUY
- 80 Grams macadamias unroasted, roughly chopped BUY
Do
- 1
Place sugar, rice, salt and coffee into the Thermomix bowl and mill 10 sec/speed 10.
- 2
Add vanilla and butter and blend 6 sec/speed 6.
- 3
Add flour and egg yolk and combine 10 sec/speed 5. This will be quite crumbly, but that is ok, we don't want to overwork the dough.
- 4
On a silpat mat, place the chocolate and macadamias. Tip dough on top and knead together gently by hand until one mass is formed. Divide into 3 squared logs. Wrap and freeze for at least 30 minutes before proceeding with baking.
- 5
Line your baking trays with paper and set aside. Preheat oven to 160°C .
- 6
Thinly slice the logs of dough and place on to prepared trays. Sprinkle with salt flakes and bake for 12-14 minutes.
- 7
Either store in the freezer after cooling, or eat hot, or dip half into or drizzle with melted chocolate. Wrap and gift!
