Macadamia and Ginger Shortbread
Recipe: #15782
November 10, 2014
Categories: Desserts, Cookies, Macadamia Nut, Christmas, Oven Bake, No Eggs, Flour, Butter/Margarine, Gifts, more
"From a national supermarkets Christmas magazine. Use butter not margarine for true shortbread taste."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (56.1 g)
- Calories 255.6
- Total Fat - 16.9 g
- Saturated Fat - 8.7 g
- Cholesterol - 33.6 mg
- Sodium - 118.7 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 1.3 g
- Sugars - 7.2 g
- Protein - 3.2 g
- Calcium - 10.1 mg
- Iron - 0.5 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 130C (fan forced).
Step 2
Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
Step 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.
Step 4
Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
Step 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.
Step 6
Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
Step 7
Cook for 35 minutes, or until firm and pale golden.
Step 8
Cool on tray, dust with icing sugar and then cut into wedges.
Tips
No special items needed.
0 Reviews
You'll Also Love
