THYME AND MACADAMIA SHORTBREAD

Herb-flavoured shortbread is increasingly popular. We love the way thyme combines with the nuts in these buttery biscuits.

MAKES 12 BISCUITS PREPARATION: 20 MIN CHILLING: ½-1 HOUR BAKING: 10-12 MIN A BATCH

SHORTBREAD 500ml (2c) cake flour 125ml (½c) icing sugar pinch of salt 250g butter, cubed 30ml (2T) thyme leaves 100g macadamia nuts, chopped 5-10ml (1-2t) water TO SERVE whipped cream chunky strawberry jam fresh basil

Preheat the oven to 190°C. Line a large baking sheet with baking paper. 1 Put the flour, sugar and

salt in the bowl of a

food processor and pulse until mixed well. 2 Add the butter and pulse for short bursts until the mixture looks like breadcrumbs. 3 Add the thyme and macadamia nuts and pulse until mixed. Add the water and pulse until the dough becomes sticky. 4 Turn the mixture out onto a lightly floured surface and lightly shape into a ball. Wrap in clingfilm and chill in the fridge for at least 30 minutes. 5 Remove the clingfilm from the dough and roll out on a lightly floured surface to 1cm thick. Use a cookie cutter to

cut into rounds and arrange on the prepared baking sheet. Repeat until all the dough has been used. Chill the biscuits for another 30 minutes if the dough has become too soft and isn’t holding its shape. 6 Bake the biscuits for 10-12 minutes or until the biscuits are strawcoloured and slightly brown around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 7 To serve Enjoy the biscuits on their own or top with whipped cream, strawberry jam and fresh basil and serve with tea. To store the biscuits, pack in an airtight container.