- 100g dried (glace) ginger
- 220g flour, plain
- 220g raw sugar
- 160g butter, melted
- 1 egg
- 80g butter
- 1tbsp golden syrup
- 90g icing sugar
- 1tbsp ground ginger
- 40g macadamia nuts, toasted
Preheat the oven to 180C. Lightly grease a 19cm square cake form, line with baking paper, over-
hanging two sides. Put the ginger in a bowl, add flour, sugar, melted butter, egg, pinch of salt and
Place the mixture into prepared form and press firmly. Even the surface. Bake 40-45mins or until
firm and golden.
Remove from the oven and cool in the form for 20mins before lifting out. In the meanwhile, chop
macadamia nuts. To prepare the ginger icing, place the butter, golden syrup, icing sugar and ground
ginger in a pan.
Mix over low heat. Stirring often, bring just to the boil and then remove from the heat. Spread over
Smooth the surface and sprinkle with macadamia nuts. Leave to cool. Cut into squares and serve.