Ingredients
125 g unsalted butter, softened
55 g caster sugar (fine granulated)
1 teaspoon ground ginger
2 tablespoons golden syrup
150 g macadamias, toasted and coarsely chopped
Method
Sources
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Recipe1M+
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Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Measures sugar concentration for jams, syrups, fermentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean traditional ginger tea blend — warming, medicinal, cold remedy
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Measures sugar concentration for jams, syrups, fermentation
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean traditional ginger tea blend — warming, medicinal, cold remedy
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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.