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Pour caster sugar, rice flour, plain flour and softened butter into a bowl and rub together until smooth, then knead for 5 minutes.
Place onto flour dusted bench and roll out to about 2 cm thick and cut into required shapes.
Lightly smash the macadamias and stud into shortbreads pressing into the surface.
Bake at 150-175C for 20 minutes or until golden brown.
Mix together icing sugar and lemon, refrigerate to thicken slightly. Pour icing over cooled shortbreads.
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