Macademia and Ginger Fingers

From Cherrapeño

12 - 16 bars/squares.

For the base:
125 g unsalted butter, softened
55 g caster sugar
150 g self-raising flour
1 teaspoon ground ginger

For the topping:
90 g unsalted butter, chopped
2 tablespoons golden syrup
120 g icing sugar
150 g macadamias, toasted and coarsely chopped
50 g finely chopped crystallized ginger

Preheat oven to 350ºF. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.

Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined.

Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan.

For topping - combine butter, golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth, about 5 minutes. Stir in nuts and finely chopped crystallized ginger.

Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown, keep an eye on them.

Cool in pan and then cut into fingers or squares.

TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.