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.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the vanilla extract and mix until combined.

Step 4

Sift the all-purpose flour and salt into the bowl. Mix on low speed until a crumbly dough begins to form.

Step 5

Fold in the chopped macadamia nuts and crystallized ginger until evenly distributed throughout the dough.

Step 6

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.

Step 7

Using a fork, prick the surface of the dough all over to prevent bubbling during baking.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the top is lightly golden.

Step 9

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.

Step 10

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.

Step 11

Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Serving size	705.7 grams (705.7g)

Amount per serving	% Daily Value*
Calories	3664

Total Fat 249.10g	319%
Saturated Fat 112.60g	563%
Polyunsaturated Fat 0.00g
Cholesterol 443mg	148%
Sodium 642mg	28%
Total Carbohydrate 347.80g	126%
Dietary Fiber 14.70g	53%
Total Sugars 143.00g
Protein 34.60g	69%

Vitamin D 0IU	0%
Calcium 204mg	16%
Iron 16mg	86%
Potassium 703mg	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.

Source of Calories

Fat: 59.4%

Protein: 3.7%

Carbs: 36.9%