These incredibly tender shortbread bars have a melt-in-your-mouth flakiness reminiscent of a buttery pie crust. A two hour chill is required after mixing the dough. This step allows the butter to resolidify and creates steam pockets when baking, resulting in a deliciously flaky texture. To add even more texture and flavor, we’ve folded in fresh sweet corn and roasted macadamia nuts for a burst of natural sweetness and a salty crunch.
Sweet Corn & Macadamia Shortbread Bars
Ingredients
- 1 cup (16 tbsp) unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- ¾ cup sweet corn kernels, fresh or canned
- ½ cup roughly chopped macadamia nuts
- ½ cup white chocolate chips
Directions
1) In the bowl of a stand mixer, use a paddle attachment on medium speed to combine 1 cup butter, 1 tsp vanilla extract, and ½ cup granulated sugar until smooth, about 1 minute.
2) In a medium bowl, whisk together 2 cups all-purpose, 1 tsp kosher salt, and ½ tsp cinnamon.
3) Add dry ingredients to wet and mix on low speed until flour is mostly combined. Turn mixer speed to medium and mix until fully incorporated, about 30 seconds.
4) On low speed with the paddle attachment, gently fold in ¾ cup corn and ½ cup macadamia nuts. Spread batter into a parchment-lined Suvie pan using damp fingers. Transfer pan to the refrigerator and chill for two hours. After chilling, place pan in the bottom zone of Suvie, input settings and cook now.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 1 hour (for Suvie 2.0, Bake at 375°F for 1 hour)
Top Zone: None
5) After the bars have cooked, remove pan from Suvie. Allow to cool completely in the pan before removing and cutting into slices.
6) In a microwave-safe bowl, melt ½ cup white chocolate chips for 50-60 seconds, stirring every 10 seconds. Drizzle over bars and serve.
Nutrition
Nutritional Information per serving (16 servings per recipe): Calories 250, Total Fat 16.2g, Total Carbohydrates 24.1g, Total Sodium 137.3mg, Total Protein 2.1g
