Macadamia And Chocolate Shortbread - cooking recipe

Ingredients

1 2/3 cups plain flour
2/3 cup fine semolina
1/4 teaspoon baking powder
3/4 cup roasted macadamias, chopped
60 g dark chocolate chips, use the best quality you can
300 g unsalted butter, room temp, chopped
180 g caster sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt

Preparation

Grease and line the base and sides of an 18 x 28 cm baking pan,leaving 3cm hanging over on each side.
Place the flour,semolina,baking powder and 1/2 tsp salt in a bowl and stir well with a wooden spoon to combine.
Stir in the nuts and the chocolate.
Combine butter,sugar and vanilla in a food processor and whiz for 1-2 mins,until the mixture is light and creamy.Stop occasionally to scrape down the side with a spatula.Stir butter mixture into flour mixture until well combined.The dough should be quite thick and awkward to mix.
Press the dough into the pan and prick it all over with a fork.Chill for 15 minutes.
Preheat the oven to 160 degrees.Bake the shortbread for 30 mins or until firm to the touch.While it's still hot,score in half lengthways and then across at 2cm intervals to make 28 rectangles.
Cool in the pan for 10 mins,then lift out of the pan and cut into fingers.
Biscuits keep in an airtight container for up to 5 days -- should they last that long!