The bars have a very intense flavour of crystallized ginger followed up by a crunch of toasted macadamia nuts. This is definitely one for the grown-ups!
Macademia and Ginger Fingers
12 - 16 bars/squares.
For the base:
125 g unsalted butter, softened
55 g caster sugar
150 g self-raising flour
1 teaspoon ground ginger
For the topping:
90 g unsalted butter, chopped
2 tablespoons golden syrup
120 g icing sugar
150 g macadamias, toasted and coarsely chopped
50 g finely chopped crystallized ginger
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 crystallized 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.