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Macadamia Ginger Crunch

Ingredients

Base ingredients:
  • 200g butter (slightly melted or at room temperature) or 100mls of Cathedral Cove Macadamia Oil
  • 1 c brown sugar
  • 2 c flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
Icing ingredients:
  • 100g butter
  • 180g golden syrup
  • 3 tsp ground ginger
  • 2 ½ c icing sugar
  • 100g Cathedral Cove Macadamia nut pieces (you can lightly toast these in a pan to add a more roasted flavour to your slice).

Method

For the base, cream together the butter and sugar, then stir in the rest of the ingredients. Press the base into a lined 25cm x 20cm (approx) slice tray and bake at 180c for about 20 minutes.

Whilst still hot, spread over the icing. For the icing, Slowly melt together the butter and golden syrup over a low heat then stir in the rest of the ingredients. The icing should be quite thick.
Allow to cool then cut into thin slices. Makes approximately 14 serves.


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THIS RECIPE USES...

Macadamia Oil 250ml

Macadamia Oil 250ml


This versatile oil has the highest level of mono-unsaturated fats (84%) of all cooking oils available in NZ. It also contains Omega 3 & 6 essential fatty acids, making it one of the healthiest oils.

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