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Macadamia and Ginger Shortbread

This simple yet impressive treat from Coles, is perfect for sharing with family and friends.


  • 100g pkt macadamias

  • 250g butter, chopped

  • ½ cup caster sugar

  • 2 cups plain flour

  • ½ cup rice flour

  • 125g Buderim Ginger Glacé Ginger, finely chopped

  • 1 tbsp caster sugar, extra, to sprinkle

  • icing sugar, to dust


  • 1.

    Preheat oven to 150ºC or 130ºC fan. Spread nuts on a baking tray and cook for 7-8 mins, or until lightly golden. Cool and chop.

  • 2.

    Use electric beaters to beat butter and sugar until light and creamy. Add sifted flours and use a butter knife to mix together, then add the ginger and macadamias and mix in.

  • 3.

    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.

  • 4.

    Cook for 35 mins, or until firm and pale golden. Cool on tray, dust with icing sugar, then cut into wedges.

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