Macadamia & Ginger Fingers - cooking recipe

Ingredients
    125 g unsalted butter, softened
    55 g caster sugar (fine granulated)
    150 g self-raising flour
    1 teaspoon ground ginger
    Macademia Topping
    90 g unsalted butter, chopped
    2 tablespoons golden syrup
    120 g icing sugar (powdered sugar)
    150 g macadamias, toasted and coarsely chopped
    50 g finely chopped crystallized ginger
Preparation
    Preheat oven to 350\u00b0F. Line a 9\"x9\" brownie pan with baking parchment, extending the paper just above the edges of the pan.
    Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined.
    Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan.
    For topping - combine butter, golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth, about 5 minutes. Stir in nuts and finely chopped crystallised ginger.
    Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown, keep an eye on them.
    Cool in pan and then cut into fingers or squares.
    TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.

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