Macadamia and Ginger Shortbread

Total Time
20 mins
35 mins

From a national supermarkets Christmas magazine.

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  1. Preheat oven to 130C (fan forced).
  2. Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
  3. Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
  4. Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
  5. 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.
  6. Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
  7. Cook for 35 minutes, or until firm and pale golden.
  8. Cool on tray, dust with icing sugar and then cut into wedges.