Macadamia and ginger fingers
These macadamia and ginger fingers make a lovely gluten-free alternative to cakes and biscuits for morning or afternoon tea. Enjoy as part of your 'elevenses' routine, or treat the kids for their afternoon snack.
- 50 mins cooking
- Makes 16 Item
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Ingredients
Macadamia and ginger fingers
- 125 gram butter, chopped
- 1/4 cup (55g) caster sugar
- 1 teaspoon ground ginger macadamia topping
- 90 gram butter, chopped
- 2 tablespoon golden syrup
- 3/4 cup (120g) icing sugar
- 1 cup (150g) macadamias, roasted, chopped coarsely
- 1/4 cup (55g) finely chopped glacé ginger
Method
Macadamia and ginger fingers
- 1Preheat oven to 180°C/160°C fan-forced. Grease 20cm x 30cm lamington pan; line base and long sides of pan with baking paper, extending paper 5cm above edges of pan.
- 2Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add flour and ginger; beat on low speed until just combined.
- 3Spread mixture evenly into pan; bake about 15 minutes or until browned lightly. Cool to room temperature in pan.
- 4For the macadamia topping, combine butter, syrup and icing sugar in small saucepan; stir over heat until mixture is smooth. Stir in nuts and ginger.
- 5Spread hot macadamia topping evenly over cooled base; bake in oven about 10 minutes. Cool in pan before cutting into 16 pieces
Notes
Make sure that the base has completely cooled to room temperature before spreading on the hot macadamia topping.
