Step 1

Process flours, macadamias and salt until nuts are finely chopped; transfer to a bowl.

Step 2

Process butter until smooth. Add sugar and lemon myrtle; process, scrapping down the side of the bowl with a spatula  until well combined. Add flour mixture, stir with a spatula to bring butter up from base of bowl, then pulse 6-8 times or until mixture starts to form large clumps.

Step 3

Turn dough out onto a floured work surface; press together to form a flat square. Roll out dough between two lightly floured pieces of baking paper until an 8mm thick, 16cm x 45cm rectangle. Use a ruler to help straighten sides as you roll to size. Cut rectangle in half widthways, then cut 2.5cm x 8cm rectangles from each half; place on two baking-paper lined oven trays=Freeze for 30 minutes.

Step 4

Preheat the oven to 170°C (150°C fan-forced) and line two large oven trays with baking paper.

Step 5

Bake shortbread for 20 minutes. Remove from oven. Working quickly, use two rulers or palette knives to straighten the edge of each biscuit. Return to oven; bake a further 5 minutes or until a biscuit can be pushed gently without breaking and are browned lightly. Leave on trays for 5 minutes before transferring to a wire rack to cool completely.

Step 6

Melt chocolate in a microwave safe bowl following packet direction. Pour chocolate into a small glass bowl. Holding a shortbread in the centre (this will reduce breakage), dip in chocolate then place on a tray lined with baking paper and scatter with pistachios. Repeat with remaining shortbread, chocolate and nuts; stand until set.

Step 7

Following the recipe above, swap lemon myrtle with 3 teaspoons wattle seeds and white chocolate with  milk chocolate and pistachios with chopped freeze-dried strawberries.