Macadamia Ginger Fingers
Crisp, buttery, and brimming with gourmet charm, Macadamia Ginger Fingers are the perfect blend of indulgence and spice. These melt-in-your-mouth shortbread bars combine the richness of chopped macadamia nuts with the zing of finely chopped crystallized ginger for a delightful contrast of flavors and textures. With just 20 minutes of prep time, this easy homemade treat bakes to golden perfection, filling your kitchen with a heavenly aroma. Ideal for holiday dessert trays, tea-time snacks, or an elegant gift, these flavorful cookie bars are cut into finger-sized portions for effortless serving. Treat yourself to these nutty, spiced delights and enjoy a perfectly balanced sweet that’s as easy to make as it is to devour. Keywords: macadamia ginger shortbread, easy cookie bar recipe, holiday desserts, nutty ginger bars.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 100 grams Macadamia nuts, roughly chopped
- 50 grams Crystallized ginger, finely chopped
Instructions
Preheat your oven to 160°C (320°F). Line a 9x13-inch rectangular baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, cream the unsalted butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
Sift the all-purpose flour and salt into the bowl. Mix on low speed until a crumbly dough begins to form.
Fold in the chopped macadamia nuts and crystallized ginger until evenly distributed throughout the dough.
Transfer the dough into the prepared baking pan, spreading it out evenly and pressing it down firmly with your hands or the back of a spatula to create an even layer.
Using a fork, prick the surface of the dough all over to prevent bubbling during baking.
Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the top is lightly golden.
Remove from the oven and allow the shortbread to cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the shortbread out onto a cutting board.
While the shortbread is still warm, use a sharp knife to cut it into finger-shaped bars (approximately 1x3 inches). Allow the bars to cool completely before serving or storing.
Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 143.0 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
