MACADAMIA AND GINGER SHORTBREAD
Make and share this Macadamia and Ginger Shortbread recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 258.4, Fat 17.6, SaturatedFat 8.8, Cholesterol 33.4, Sodium 111.6, Carbohydrate 23.8, Fiber 1.1, Sugar 7.4, Protein 2.5
MACADAMIA & GINGER FINGERS
If you like macadamia nuts and ginger, this will tickle your tastebuds! A very intense cookie, which adults will enjoy. Adapted from the Australian Women's Weekly book, Best Food, which was given to me by MarieAlice - thanks!
Provided by Nic2371
Categories Dessert
Time 50m
Yield 15 fingers
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF. 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.
Nutrition Facts : Calories 264, Fat 19.3, SaturatedFat 8.6, Cholesterol 30.8, Sodium 131, Carbohydrate 22.8, Fiber 1.1, Sugar 12.8, Protein 1.9
GINGERED SHORTBREAD
Provided by Rick Rodgers
Categories Cookies Mixer Ginger Dessert Bake Christmas Spice Fall Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 large cookies
Number Of Ingredients 6
Steps:
- Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 9 1/2-inch springform pan.
- In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough. Stir in the crystallized ginger. Press the dough evenly into the prepared pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
- Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut or break the shortbread into wedges, following the perforations in the dough. (The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)
MACADAMIA AND GINGER STUFFING
Categories Ginger Side Bake Thanksgiving Stuffing/Dressing Sausage Macadamia Nut Fall Bon Appétit Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl.
- Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.)
- Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.
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