Saturday, March 22, 2014

Cardamom-Ginger Crunch

2 c (1 lb) unsalted butter, softened, plus more for greasing
1 c sugar
3 c flour, sifted
11 t ground ginger
3½ t ground cardamom
2 t baking powder
2 t kosher salt
1½ c confectioners' sugar
3 T golden syrup or dark corn syrup

Heat oven to 375°. 
Grease a 9" x 13" baking dish


Put 18 tbsp. butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy. Add flour, 3 tsp. ginger, 1 tsp. ground cardamom, baking powder, and 1 tsp. 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.

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