Makes 30
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With the nutty hints of cashew, and the fragrant scent of ginger, these squares will be a surprising treat in your range of usual cakes and cookies. They’re also quick and easy to whip up!


  • 125 g butter, softened
  • ¼ cup (55 g) caster (superfine) sugar
  • 1 cup (150 g) self-raising flour
  • 1 tsp ground ginger
  • ½ cup (80 g) icing (confectioners') sugar
  • 60 g butter
  • 2 tbsps golden syrup or treacle
  • 1 cup (150 g) roasted unsalted cashews, chopped coarsely
  • ¼ cup (50 g) glacé ginger, finely chopped

Preheat oven to 180 C (160 C fan forced). Grease 20 cm x 30 cm (8 inch x 12 inch) rectangular pan, line base with baking paper, extending paper 5 cm (2 inches) over long sides.


Beat butter and sugar in small bowl with electric mixer until light and fluffy, stir in sifted flour and ginger. Spread mixture over base of pan.

Bake base about 20 mins or until browned lightly, cool in pan.

Meanwhile, make topping, Stir sifted icing sugar, butter and syrup in small saucepan over heat until butter is melted. Stir in nuts and ginger.


Spread hot topping over cold base. Cool slice in pan before cutting.

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