Weekend baking: wholemeal shortbread cookies with macadamia nuts

100 gr of butter 

200 gr of sour cream

1 cup of sugar (I use brown sugar)

1 table spoon of vanilla sugar (or vanilla essence)

2 eggs

3,5 cups of  wholemeal flower

baking powder (according to the instruction on the box, I added 2 teaspoons per each cup of flour)

macadamia nuts 

1. In a medium bowl, sift together the flour and baking powder . Set aside.
2. Beat eggs and brown and vanilla sugars together. Add butter and sour cream and mix until combined. Roughly chop macadamia nuts and add to the mixture. Slowly add  flour and then mix briefly on low speed until just combined. Make sure all the ingredients are well mixed. 

3. Divide dough into logs, cover and place in the fridge for 2 hours.

4. In 2 hours, get the dough out and let it sit at room temperature for 10-15 min. Take a log of your dough and roll it out 1/8 to 1/4 inch thickness, depending on how thick or thin you would like your cookies to be. I didn't want to make them too thin because of macadamia nuts.  

5. Pre-heat oven to 180C. 

6. Dip the edges of one side of your cookie cutter into flour and cut out your cookie shapes.

7. Bake for about 20-25 min (depending on the thickness of the cookies) until they are golden brown. 

8. Remove from the oven and let them cool down on a rack for 10-15min. I sprinkled some vanilla sugar on the cookies to make the snowy trees;)

Once they cooled down, it's time for a cup of tea!


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