½ cup butter, at room temperature
½ cup brown sugar, firmly packed
⅔ cup macadamia butter
½ cup golden syrup
1 egg, separated
2½ cups plain flour, plus extra for dusting
1 tablespoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon nutmeg
1 teaspoon bicarbonate of soda
150g icing sugar, sifted
food colouring for decorating
macadamias, roasted, finely chopped
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
In a large bowl, use an electric mixer to beat the butter and brown sugar until pale and creamy. Add the macadamia butter, golden syrup and egg yolk and beat until combined. Fold through the flour, spices and bicarbonate of soda and turn onto a lightly floured surface. Knead for around 5 minutes until smooth. Press the dough into a disc, cover with cling wrap and place in the fridge for 30 minutes.
To make the icing, whisk the egg white until soft peaks form. Gradually add the icing sugar and beat until stiff peaks form. Divide between 2 or 3 bowls, add food colouring of your choice to 2 of the bowls and stir until combined. Cover all bowls and set aside in the fridge.
Place the dough between 2 sheets of non-stick baking paper and roll out to a 4mm thickness. Use a 12cm gingerbread man cookie cutter to cut out shapes, re-rolling the dough if necessary. Place onto prepared trays about 3cm apart and bake for 8 to 10 minutes or until golden. Remove from the oven and transfer to a wire rack to cool.
Pipe icing over the cooled gingerbread men to decorate and finish with macadamias.