Cashew ginger fingers
Ginger shortbread under a toffee cashew and ginger topping. Makes 12
A crisp ginger shortbread base spread with a hot toffee topping of golden syrup, butter, roasted cashews and glacé ginger. Cut into fingers once set.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the base
For the topping
Method
0/7 doneStep 1: Heat the oven to 400°F (350°F fan). Grease a 20 × 30 cm baking tin and line it with greaseproof paper.
Step 2: Beat the 4 ½ oz butter and 1 ¾ oz caster sugar until light and creamy. Fold in the 4 ½ oz self-raising flour and 1 tsp ground ginger.
Step 3: Spread the mixture evenly in the tin.
Step 4: Bake for 15 minutes until brown. Cool.
15 minStep 5: Melt the 2 ⅛ oz icing sugar, 2 ⅛ oz butter and 1 ½ tbsp golden syrup over a low heat. Stir in the 5 oz cashew nuts and 1 ¾ oz glacé ginger.
4 minStep 6: Spread the hot topping evenly over the cold base.
Step 7: When set, cut into fingers and store in an air-tight container.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 3 g
- Carbs
- 22 g
- Fat
- 18 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cashew ginger fingers take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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