Macadamia And Ginger Shortbread - cooking recipe

Ingredients

100 g macadamia nuts
250 g butter (chopped)
1/2 cup caster sugar
2 cups plain flour
1/2 cup rice flour
125 g glace ginger (finely chopped)
1 tablespoon caster sugar (extra to sprinkle)

Preparation

Preheat oven to 130C (fan forced).
Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect.
Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
Cook for 35 minutes, or until firm and pale golden.
Cool on tray, dust with icing sugar and then cut into wedges.