Macadamia Ginger Slice Recipe
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Recipe Intro From devoneybakes
This Macadamia Ginger Slice is a dangerously good treat that balances chewy crystallized ginger in the buttery base with a crunchy, nutty macadamia topping. Sweet, spiced, and just a little bit salty, it’s the perfect slice for afternoon tea or a special occasion. With a rich, golden syrup icing and toasted macadamias, it's hard to stop at just one piece!
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Recipe Card
ingredients
For the Base:
- 1 cup (225 grams) unsalted butter, softened
- 1 cup (190 grams) granulated sugar
- 2 3/4 cups (340 grams) all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 1/4 cups (200 grams) crystallized ginger
ingredients
For the Icing:
- 1 cup (225 grams) unsalted butter
- 3 tablespoons (75 grams) golden syrup
- 3 1/2 cups (450 grams) powdered sugar, sifted
- 1 1/2 tablespoons ground ginger
- 3/4 cup (100 grams) toasted salted macadamia nuts, chopped
Method
Step 1
Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
Step 2
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Step 3
Sift in the flour, cinnamon, and baking powder. Stir to combine.
Step 4
Fold in the chopped crystallized ginger.
Step 5
Press the mixture evenly into the prepared baking pan.
Step 6
Bake for 20-25 minutes or until golden brown. Remove from the oven and set aside.
Step 7
In a small saucepan over low heat, melt the butter. Stir in the golden syrup until dissolved, being careful not to boil the mixture.
Step 8
In a large bowl, sift the powdered sugar and ground ginger. Pour the warm butter mixture over the dry ingredients and stir until smooth and combined.
Step 9
Spread the icing evenly over the warm baked base. Sprinkle the chopped toasted macadamia nuts over the top.
Step 10
Allow the slice to cool to room temperature, then refrigerate for at least 1 hour until the icing is set. Slice into 24 squares and serve.