Macadamia and Ginger Shortbread

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.