Cashew ginger squares

  • 40 mins cooking
  • Makes 30 Item
  • Print


Cashew ginger squares
  • 125 gram butter, softened
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 cup (150g) self-raising flour
  • 1 teaspoon ground ginger
  • 1/2 cup (80g) icing (confectioners') sugar
  • 60 gram butter
  • 2 tablespoon golden syrup or treacle
  • 1 cup (150g) roasted unsalted cashews, chopped coarsely
  • 1/4 cup (50g) glacé ginger, finely chopped


Cashew ginger squares
  • 1
    Preheat oven to 180°C (160°C fan forced). Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan, line base with baking paper, extending paper 5cm (2 inches) over long sides.
  • 2
    Beat butter and sugar in small bowl with electric mixer until light and fluffy, stir in sifted flour and ginger. Spread mixture over base of pan.
  • 3
    Bake base about 20 minutes or until browned lightly, cool in pan.
  • 4
    Meanwhile, make topping, Stir sifted icing sugar, butter and syrup in small saucepan over heat until butter is melted. Stir in nuts and ginger.
  • 5
    Spread hot topping over cold base. Cool slice in pan before cutting.

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