Macadamia & Ginger Fingers

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 350ºf. line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.
• 2 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.
• 3 spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. cool in pan.
• 4 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.
• 5 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.
• 6 cool in pan and then cut into fingers or squares.
• 7 tip: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.