- 1/2 cup butter
- flour - 1 1/4 Cups
- salt - 1/2 teaspoonfuls
- toasted macadamia nuts - 3/4 Glass
- light brown sugar - 1/4 cup
- maple syrup - 2 teaspoons
- finely chopped ginger - 1/4 cup
- maple sugar - 1/4 cup
- corn syrup - 2 items. spoons
- fat cream - 3 tablespoons. spoons
To lengthen the square form for baking parchment paper and to grease with oil, to put aside. In a bowl, mix the flour, 1/4 teaspoon of salt and 1/4 cup of nuts. Preheat the oven to 175 degrees. Beat 1/2 cups of butter and 1/4 cup of brown sugar in a bowl with an electric mixer at medium speed. Add a mixture of flour and 1 teaspoon of maple syrup. Pour the dough into a cooked dish. Refrigerate for 30 minutes. Bake until pale golden in color, from 22 to 25 minutes. Put on the grill and allow to cool slightly. Add the remaining 6 tablespoons of butter and 1/2 cup of nuts in a small saucepan. Cook over medium heat, stirring constantly, until the aroma appears, until the oil begins to foam, from 2 to 3 minutes. Add the remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, ginger, maple sugar, corn syrup and cream. Cook, stirring constantly, 2 minutes. Pour the mixture on the finished crust. Allow to cool completely. Cut into 16 squares. Cakes can be stored in an airtight container at room temperature for up to 3 days.
Servings: 16