Macadamia And Ginger Shortbread

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 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)

Recipe

• 1 preheat oven to 130c (fan forced).
• 2 spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
• 3 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.
• 4 gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
• 5 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.
• 6 score dough into wedges and prick with a fork and sprinkle the extra sugar on.
• 7 cook for 35 minutes, or until firm and pale golden.
• 8 cool on tray, dust with icing sugar and then cut into wedges.