Macadamias and cranberries – that’s style and comfort. This shortbread calls for a cold grated butter to give it a flaky finish.
• 4 cups plain flour
• 1 1/2 cups white sugar
• 1 tsp salt
• 2 cups cold unsalted butter
• 2 cups whole dried cranberries
• 1 cup chopped macadamia nuts
• 1 cup white chocolate bits or chips
Preheat oven to 160C. Line a 23 x 20 x 3cm tin with baking paper.
Whisk together flour, 1 cup of the sugar and salt in a large bowl. Grate cold butter over flour mixture using a box grater, then toss to coat. Rub butter into flour with yourfingertips until mixture resembles breadcrumbs and holds together when squeezed.
Add cranberries, nuts and chocolate pieces, stirring lightly to combine. Transfer dough to prepared tin; press evenly. Sprinkle top with remaining sugar. Bake for 1 hour or until top is golden brown. Remove. Cool in tin on a wire rack. Remove. Cut into bars to serve.