Zutaten für Macadamia Ginger Fingers
- Unsalted Butter
- Caster Sugar
- Self Raising Flour
- Ground Ginger
- Golden Syrup
- Icing Sugar
- Macadamias
- Crystallized Ginger
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Zubereitung von Macadamia Ginger Fingers
- Preheat oven to 180°C (350°F). Line baking trays with baking paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the ginger and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the macadamia nuts.
- Roll the dough into a log shape (approximately 3cm in diameter) and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat oven to 180°C (350°F).
- Once chilled, slice the dough into 1cm thick rounds.
- Place the cookies onto the prepared baking trays, leaving some space between each.
- Bake for 12-15 minutes, or until golden brown.
- Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
42g
Carbs
7g
