Quandong and Macadamia Nut Shortbread Cookies
Buttery shortbread cookies infused with native Australian quandong fruit powder and crunchy macadamia nuts, perfect for afternoon tea. This australian-inspired desserts ready in about 58 minutes layers unsalted butter, softened, 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.
Ingredients
- 200 g unsalted butter, softened
- 100 g caster sugar
- 250 g all-purpose flour
- 2 tbsp quandong fruit powder
- 100 g macadamia nuts, chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 325°F (160°C). In a large bowl, cream together 200 g softened unsalted butter and 100 g caster sugar using an electric mixer until pale and fluffy, about 3 minutes.
- Step 2: Add 1 tsp vanilla extract and 1/4 tsp salt to the creamed butter mixture and mix to combine.
- Step 3: In a separate bowl, sift together 250 g all-purpose flour and 2 tbsp quandong fruit powder. Gradually fold the dry ingredients into the butter mixture until just combined.
- Step 4: Stir in 100 g chopped macadamia nuts evenly throughout the dough.
- Step 5: Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for 30 minutes.
- Step 6: Slice the chilled dough into 1/4-inch thick rounds and place on a baking sheet lined with parchment paper.
- Step 7: Bake in the preheated oven for 15-18 minutes until the edges are lightly golden. Cool on a wire rack before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quandong and Macadamia Nut Shortbread Cookies take to make?
Total time is about 58 minutes (40 min prep + 18 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Quandong and Macadamia Nut Shortbread Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Quandong and Macadamia Nut Shortbread Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quandong and Macadamia Nut Shortbread Cookies for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Quandong and Macadamia Nut Shortbread Cookies?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
