Ingredients

• 125 g unsalted butter, softened
• 55 g caster sugar (fine granulated)
• 150 g self-raising flour
• 1 teaspoon ground ginger
• 90 g unsalted butter, chopped
• 2 tablespoons golden syrup
• 120 g icing sugar (powdered sugar)
• 150 g macadamias, toasted and coarsely chopped
• 50 g finely chopped crystallized ginger

Instructions

1. Preheat oven to 350ºF. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.

2. Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined.

3. Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan.

4. For topping - combine butter, golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth, about 5 minutes. Stir in nuts and finely chopped crystallised ginger.

5. Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown, keep an eye on them.

6. Cool in pan and then cut into fingers or squares.

7. TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.