Macadamia And Ginger Fingers Recipes

MACADAMIA AND GINGER SHORTBREAD

Steps:

• 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.

GINGER AND MACADAMIA NUT BALLS

Steps:

• Combine biscuits and nuts in bowl.
• Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
• Stir into biscuit mixture.
• Form into balls and then roll in coconut.
• Refrigerate.

MACADAMIA AND GINGER COOKIES

Steps:

• Preheat oven to 300°.
• Line 2 baking sheets with parchment paper; secure with masking tape.
• Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal.
• Reserve 1 tablespoon flour mixture in food processor; set remaining flour mixture aside.
• Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
• Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form.
• Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind.
• Drop dough by level tablespoons 2 inches apart onto prepared baking sheets.
• Bake at 300° for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.