Macadamia and Ginger Shortbread

Recipe by ImPat
READY IN: 55mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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