Food recipes
Macadamia & Ginger Fingers
Macadamia & Ginger Fingers Ingredients: butter, without salt sugars, powdered wheat flour, white, all-purpose, unenriched spices, ginger, ground butter, without salt syrup, maple, canadian sugars, powdered nuts, macad...
Macadamia & Ginger Fingers
Ingredients:
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
syrup, maple, canadian
sugars, powdered
nuts, macadamia nuts, raw
spices, ginger, ground
Directions:
Preheat oven to 350 degrees F. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.
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.
Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned.
Cool in pan.
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.
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.
Cool in pan and then cut into fingers or squares.
TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.
Ingredients:
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
syrup, maple, canadian
sugars, powdered
nuts, macadamia nuts, raw
spices, ginger, ground
Directions:
Preheat oven to 350 degrees F. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.
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.
Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned.
Cool in pan.
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.
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.
Cool in pan and then cut into fingers or squares.
TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.