MACADAMIA & GINGER FINGERS

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Macadamia & Ginger Fingers image

If you like macadamia nuts and ginger, this will tickle your tastebuds! A very intense cookie, which adults will enjoy. Adapted from the Australian Women's Weekly book, Best Food, which was given to me by MarieAlice - thanks!

Provided by Nic2371

Categories     Dessert

Time 50m

Yield 15 fingers

Number Of Ingredients 9

125 g unsalted butter, softened
55 g caster sugar (fine granulated)
150 g self-raising flour
1 teaspoon ground ginger
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

Steps:

  • Preheat oven to 350ºF. 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.

Nutrition Facts : Calories 264, Fat 19.3, SaturatedFat 8.6, Cholesterol 30.8, Sodium 131, Carbohydrate 22.8, Fiber 1.1, Sugar 12.8, Protein 1.9

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