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Macadamia and Ginger Panforte

1 3/4 flour
1/4 cup cocoa
1 tsp mixed spice
1/4 tsp ground white pepper
1/4 tsp cinnamon
1 cup crystallised ginger, roughly chopped
2 cup roughly chopped toasted macadamia nuts
1 cup corn syrup
3/4 cup castor sugar
1 Tbs vanilla essence
icing sugar for dusting

Sift the flour, cocoa, mixed spice, pepper and cinnamon into a
large bowl. Stir in ginger and nuts, make a well in the centre.
Warm the syrup in a saucepan over a low heat. Sprinkle in castor
sugar and stir continuously until sugar has dissolved. Add vanilla
essence and bring to the boil. Once the mixture is boiling remove
it from the heat and allow the bubbles to subside. Pour the liquid
into the well in the dry ingredients and mix with a sturdy wooden
spoon until incorporated.

The mixture become quite hard to mix. Press the dough into a
well-greased 23cm spring-form cake tin lined with baking paper and
press down firmly with your hands. If your hands get sticky, wet
them slightly. Bake at 170 C for 30 minutes. The centre will be
soft and the edges firm. Cool in tin for at least 30 minutes before
turning out on to a cake rack. Cool thoroughly. If possible, keep
the panforte in an airtight container 2 - 3 days. Serve dusted
with a thick layer of icing sugar and cut into tiny wedges.

If making small panforte, divide the mixture between four 10cm
greased cake tins lined with baking paper. Bake at 170 C for 20


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