Macadamia and Ginger Shortbread

Ingredients

• 100g pkt macadamias
• 250g butter, chopped
• 1/2 cup caster sugar
• 1/2 cup rice flour
• 2 cups plain flour
• 125g buderim ginger glacé ginger, finely chopped
• 1 tablespoon caster sugar, extra, to sprinkle pre cooking
• Icing sugar, to dust, after cooked

Method

1. Preheat oven to 150 deg. C or 130 deg. C fan. Spread nuts on a baking tray and cook for 7-8 minutes, or until lightly golden. Cool and chop.
2. In a food processor, mix-master or by hand, cream butter and sugar together until light and creamy.
3. Sieve flour and rice flour together and gradually beat into creamed mixture. Knead until smooth. Add the ginger and macadamias and mix in.
4. Gather dough together and turn out onto a sheet of non-stick baking paper. Press dough out to a 25cm round. With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect. Score dough into wedges and prick with a fork. Sprinkle with extra sugar.
5. Cook for 35 mins, or until firm and pale golden. Cool on tray, dust with icing sugar, then cut into wedges.