Macadamia wattle seed shortbread

MAKES 30 PREP AND COOK TIME 50 MINUTES (+ STANDING AND COOLING TIME)

250g unsalted butter, at room temperature

⅓ cup (75g) caster sugar

1 teaspoon vanilla bean paste 3 teaspoons ground roasted wattle seeds 1 cup (130g) finely chopped macadamias 1¾ cups (260g) plain flour

1½ cups (240g) icing sugar, approximately

1 Preheat oven to 160°C (140°C fan-forced). Line two oven trays with baking paper.

2 Beat butter, sugar and vanilla paste in a small bowl with an electric mixer until light and creamy. Stir in wattle seeds, macadamias and flour until combined.

3 Roll level tablespoons of mixture into balls. Place on trays about 3cm apart.

4 Bake shortbread for 20 minutes or until a pale straw colour. Leave biscuits on trays for 2 minutes.

5 Sift half the icing sugar onto a large baking tray. Place warm shortbread onto icing sugar. Sift remaining sugar over biscuits; cool.