Cardamom Ginger Crunch
photo by Miss Fannie
- Ready In:
48 2 inch squares
- 2 cups unsalted butter, softened (plus more for greasing)
- 1 cup sugar
- 3 cups flour, sifted
- 11 teaspoons ground ginger
- 3 1⁄2 teaspoons ground cardamom
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 1⁄2 cups confectioners' sugar
- 3 tablespoons golden syrup (or dark corn syrup)
- Heat oven to 375°. Grease a 9" x 13" baking dish; set aside.
- Put 18 tablespoons butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy.
- Add flour, 3 teaspoons ginger, 1 teaspoons ground cardamom, baking powder, and 1 teaspoons salt; mix until incorporated but still crumbly.
- Transfer mixture to reserved dish; press flat with your hands.
- Bake until shortbread is golden brown, about 20 minutes. Let cool.
- In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup.
- Bring to a boil and pour over shortbread; cool.
- Cut into 2" rectangles.
Questions & Replies
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Oh alligirl, these are soooo good. I did have a few problems, but they were all mine as I didn't read the directions all the way through prior to starting and made the mistake of adding ALL the butter at once - OPPS!! But added extra flour and it worked out fine. Then only had a small square pan so they were thicker than should have been, but the taste is so good with the cardamom and spices that we loved it just like it was. This is a favorite of everyone who tried it.
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