Macadamia Nut Maple Sticky Cookies

Layers of texture; crumbly shortbread and a chewy toffee-like topping; balance these indulgent bar cookies. Ginger adds unexpected spice.

½ cup + 6 Tbsp. (1¾ sticks) butter, softened
1¼ cups all-purpose flour, unbleached
½ tsp. sea salt
¾ cup macadamia nuts, toasted and coarsely chopped (4 oz)
¼ cup + 3 Tbsp. light brown sugar
2 tsp. pure maple syrup
¼ cup crystallized ginger, finely chopped
¼ cup + 1½ tsp. pure maple sugar
2 Tbsp. light corn syrup
3 Tbsp. heavy cream

Butter an 8” square baking dish; line with parchment, allowing a 2” overhang on 2 sides. Butter lining (not overhang); set aside. Whisk flour, ¼ tsp. sea salt, and ¼ cup nuts in a bowl.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Put ½ cup butter and ¼ cup brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in flour mixture and 1 tsp. maple syrup. Press dough evenly into bottom of prepared dish.

Refrigerate 30 minutes. Bake until set in center and pale golden, 22-25 minutes. Transfer to a wire rack; let cool slightly.

Put remaining 6 Tbsp. butter and ½ cup nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2-3 minutes. Add remaining ¼ tsp. sea salt, 3 Tbsp. brown sugar, 1 tsp. maple syrup, the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantly, 2 minutes.

Spread over crust. Let cool completely. Run a knife around non-parchment sides; lift out of dish by overhang. Cut into sixteen 2” squares.

Makes 16.