Thursday, January 5, 2012

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.


  1. Gorgeous flavors for a shortbread. Love.

  2. Ooooh that looks divine! I love ginger and shortbread and macadamia (always have to have the Ben & Jerry's choc macadamia ice cream at the cinema, but why have I never thought to get my macadamia on myself?!) so this is going straight on my To Bake list. I am judging you for eating half of it yourself, but only because I can't believe you stopped at half! Happy New Year!

  3. wow this looks great I love ginger! I have a shortbread mould I need to try out so this could be the recipe!

    Nom! x

  4. Is there anything better in this world than Macadamia's in shortbread?!?!?! Love it ;0)

  5. I love shortbread and the addition of candied ginger sounds delicious - I know I'd find this extremely moreish!

  6. this looks amazing!! thanks so much for sharing, I already added it to my favorites. have a lovely week :)

  7. I went to bake these today but you forgot to mention how much butter :(

    1. I'm so sorry, thanks for letting me know. The recipe uses 250 grams butter, I've updated the post.

  8. these look so good! i don't have any rice flour on hand, i guess it would be fine subbing that with another half cup of plain flour, what do you think?