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Lemon and Macadamia Shortbread

lemon and macadamia shortbread

I’m exhausted.

I thought I would lie down and read for a few minutes then I was sure I would be alright.

My daughter was in her room singing ‘Let it Go’ at the top of her voice. I can picture her dancing, completely in character.

My son was with me.

Climbing on my legs and playing under the blanket saying “Are you resting yet Mum?” “Are you reading yet Mum?” “I like reading books Mum”. Then taking the blanket off me and saying “I don’t know how to put the blanket on you Mum” as he holds the blanket in his hand and jumps on me time and again.

Somehow I was reading through all of this.

Something in my book made me laugh.

“Why are you laughing Mum?’” my little man asked.

“Because my book was funny” I replied.

“Where? Can I see it? I can’t see it! Did Daddy say something funny? Did Daddy make you laugh?”

Daddy is not home.

By now I’ve put the book down.

I’m giggling and he is giggling and I am not sure if I’m laughing at my beautiful little man or at my foolish attempt to rest.

As the book lands back on the table my Son says “That’s better, you can hop up now Mum”.

Lemon and Macadamia Shortbread

1 and 1/2 cups desiccated coconut

1 cup raw macadamias

zest of one lemon

juice half a lemon

2 tablespoons honey*

Preheat your oven to 175°C of 350°F

Line a tray with baking paper.

Place the ingredients into your food processor in the order listed above. Blend at high speed until the mixture is completely broken down and sticking together. Press and shape the mixture into balls and place on your prepared tray. Bake for 10 minutes. Remove from the oven and leave on the tray to cool for 10 minutes before moving to a cooling rack. Eat and enjoy.

*you can use rice malt syrup if you prefer

note – this recipe requires high powered processing. If your processor is powerful enough to make nut butters and coconut butter than you shouldn’t have any problems getting the mixture to break down and stick together.

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