Ginger Macadamia Shortbread

My first post of 2012, happy first week of the new year! Before I kick things off for January there's just one last recipe to share from my Christmas baking, Ginger Macadamia Shortbread. I don't feel too bad about posting it late, its not like it screams Christmas (not that I'm saying that you cant eat cute reindeer cookies or cupcakes any time of year.)

I finally got to use the crystallized ginger that I got during a visit to the ginger factory last year. You can find crystallized ginger at the grocery store, but you don't get to hug giant gingerbread men while shopping.

I made this shortbread to give away as gifts, but somehow I managed to eat about half of it myself. Don't judge. The addition of the ginger and macadamia nuts made it oh so tasty. Although not all off it made it through, it was a great addition to my baked giftbags being so quick and simple to make.

For the Shortbread

100 grams macadamias

125 grams crystallized ginger

250 grams butter (softened)
1/2 cup caster sugar

2 cups plain flour

1/2 cup rice flour

1 tablespoon caster sugar extra

icing sugar for dusting

To make the shortbread- preaheat oven to 150 degrees c. and line at baking tray with baking paper. Spread the macadamia nuts over the tray and bake for 5-10 minutes until fragrant and lighty golden.

Cut the ginger and macadmia nuts into small pieces.

Beat the butter and sugar together with an electric mixer until light and fluffy

Add the flours, using a small knife cut the flour into the creamed butter and sugar.

Stir in the nuts and ginger.

Scoop the dough up and place on the sheet of baking paper. I used my flutted tart tin as a mold to get the perfect shape and egdes. Alternatively, press the dough out into a 20 cm circle and pinch around the edges.

Prick the dough all over with a fork and score into wedges using a knife. Sprinkle over the extra caster sugar and bake for about 35 minutes until firm and lightly golden.

Allow the shortbread to cool on the tray before cutting into wedges. To finish dust with some icing sugar.