Instructions: Finely chop macadamias.

Beat butter, sifted icing sugar, essence in a small bowl with an electric mixer until smooth. Gradually stir in sifted flour with nuts, and kneed dough gently until it becomes smooth.

Roll two level teaspoons of mixture into balls and place balls on a lightly greased baking tray 4 cm apart. Make an indentation on the top of the biscuits with a fork to slightly flatten.

Bake in moderate oven ( 320 C) about 15 minutes or until lightly browned. Cool on trays.

Maple cream filling:
Beat butter with an electric mixer until as white as possible. Gradually beat in icing sugar, maple syrup and milk.

To assemble:
Join two shortbread biscuits with 1 teaspoon of maple cream filling and dust with extra icing sugar if desired.

Makes about 25.

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