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28/01/2015
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Last on
Wed 28 Jan 2015
13:30
ÃÛÑ¿´«Ã½ Radio Berkshire
Three zest macadamia shortbread
Ingredients
Preheat the oven to 180°C/350°F/Gas 4. In a large bowl, put all the ingredients in and mix together with your hands, until combined well.Â
Press into a swiss roll tin, making sure it is an even thickness all over, use the back of a spoon if necessary to even it out.Â
Prick in a nice linear pattern all over with a fork. Cook for 30 minutes. Remove from the oven and cut into rectangles but leave the shortbread in the tin to cool (cooling will be helped by placing the tin on a wire rack).Â
Once cooled, serve.
- 225g plain flour
- 100g corn flour
- 100g icing sugarÂ
- 225g butter, cubed
- 60g macadamia nuts, brokenÂ
- 1 large lemon, zest only
- 1 large lime, zest onlyÂ
- 1 large orange, zest only
- ½ tsp vanilla extract
Preheat the oven to 180°C/350°F/Gas 4. In a large bowl, put all the ingredients in and mix together with your hands, until combined well.Â
Press into a swiss roll tin, making sure it is an even thickness all over, use the back of a spoon if necessary to even it out.Â
Prick in a nice linear pattern all over with a fork. Cook for 30 minutes. Remove from the oven and cut into rectangles but leave the shortbread in the tin to cool (cooling will be helped by placing the tin on a wire rack).Â
Once cooled, serve.
Broadcast
- Wed 28 Jan 2015 13:30ÃÛÑ¿´«Ã½ Radio Berkshire