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Macadamia & Ginger Fingers

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“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!”
READY IN:
50mins
YIELD:
15 fingers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.
  2. 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.
  3. Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan.
  4. 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.
  5. 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.
  6. Cool in pan and then cut into fingers or squares.
  7. TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.

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