Macadamia and Ginger Shortbread

Macadamia and Ginger Shortbread

Ingredients:
nuts, macadamia nuts, raw
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
spices, ginger, ground
sugars, powdered

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.