Macadamia And Ginger Shortbread – a delicious recipe with nuts, butter, caster sugar, flour, rice flour, glace ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 130C (fan forced).
2
Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
3
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.
4
Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
5
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.
6
Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
7
Cook for 35 minutes, or until firm and pale golden.
8
Cool on tray, dust with icing sugar and then cut into wedges.
857
kcal
Calories
52
g
Fat
92
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 g macadamia nuts, 250 g butter (chopped), 1/2 cup caster sugar, 2 cups plain flour, and more.
Yes, Macadamia And Ginger Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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