225g gluten free flour (or equal parts rice, tapioca and corn flour)
60g organic icing sugar
120g butter
1 teaspoon organic vanilla essence
20g organic cocoa
40g chopped macadamia nuts
1. Preheat oven to 180 degrees. Line square tin with baking paper.
2. Place flour, sugar, butter, cocoa and vanilla in TMX bowl. Mix for 10 seconds on speed 5.
3. Scrape down the sides of the bowl, then knead for 20 seconds on interval speed. Add macadamia nuts and knead for 5 seconds on interval speed.
4. Press dough (it will seem very crumbly but that is ok) into tin. Bake for 25-30 minutes or until browned. Allow to cool for 10 minutes in the tin before cutting into pieces. Allow to cool completely in the tin (if you can resist) before enjoying!
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