Macadamia and Quandong Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Buttery shortbread cookies studded with crunchy macadamias and sweet-tart quandong pieces for a uniquely Australian treat. This Australian-inspired recipe, ready in about 35 minutes, layers unsalted butter, caster sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 24 Australian cuisine 110 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, beat 200 g softened unsalted butter with 100 g caster sugar and 1 tsp vanilla extract until pale and fluffy, about 3-4 minutes.
  2. Step 2: Sift together 250 g all-purpose flour, 50 g cornstarch, and 1/4 tsp salt. Gradually fold the flour mixture into the butter mixture until just combined.
  3. Step 3: Gently fold in 100 g roughly chopped macadamia nuts and 75 g chopped dried quandong pieces, distributing evenly throughout the dough.
  4. Step 4: Roll the dough into a log about 6 cm in diameter, wrap in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
  5. Step 5: Slice the chilled dough into 1 cm thick rounds and place them 2 inches apart on a parchment-lined baking sheet.
  6. Step 6: Bake for 12-15 minutes until the edges are lightly golden. Remove from oven and cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Related recipes