Why doing this recipe? Because you’ll eat two different textures: a crumble layer at the bottom and a sweet layer over it with macadamia nuts, maple syrup, sugar and whipped cream! Delicious!
Prep Time: 25 minutes
Rest Time: 30 minutes
Baking Time: 25 minutes at 355° F
Difficulty: easy
Yield: approximately 24 pieces
For the shortbread
1. Whisk the butter with the sugar until you get a white texture.
2. Add the maple syrup and mix.
3. Add the egg and mix.
4. Chop the nuts.
5. In a medium bowl, mix the nuts, the flour and the salt. Then, add this mixture to the previous one.
6. Grease a rectangular baking tray, approximately (13×9 inches).
7. Spread the mixture on the baking tray. Put the tray in the fridge for 30 minutes.
8. Preheat the oven to 355° F. Bake for 25 minutes. Let cool down.
For the filling
1. Chop the nuts.
2. In a small pan, put the butter and the nuts. Heat up until the nuts are golden.
3. Add the salt, the sugar, the maple syrup and the cream.
4. Cook for 3-4 minutes, and then spread this mixture over the dough.
5. Let cool down, then cut squares.
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