Cardamon Ginger Crunch

By OralW

The spicy "kick" is from the cardamon and ginger.

Ingredients

• 2 cups unsalted butter, softened,
• plus more for greasing
• 1 cup sugar
• 3 cups flour, sifted
• 11 tsp. ground ginger
• 3 1⁄2 tsp. ground cardamom
• 2 tsp. baking powder
• 2 tsp. kosher salt
• 1 1⁄2 cups confectioners' sugar
• 3 tbsp. golden syrup or dark corn syrup

Details

Servings 48
Adapted from Saveur.com

Preparation

Step 1

1. Heat oven to 375°. Grease a 9" x 13" baking dish; set aside. Put 18 tbsp. butter and sugar in a large bowl; beat with a hand-held 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.

2. 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.