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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Taken from SAVEUR . SAVEUR kitchen assistant Victoria Ross makes these glazed shortbreads, which get their spicy kick from ground cardamom and ginger, for afternoon tea in her native New Zealand. Ingredients:
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) |
Directions:
1. Heat oven to 375°. Grease a 9 x 13 baking dish; set aside.
2. Put 18 tablespoons butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy.
3. Add flour, 3 teaspoons ginger, 1 teaspoons ground cardamom, baking powder, and 1 teaspoons salt; mix until incorporated but still crumbly.
4. Transfer mixture to reserved dish; press flat with your hands.
5. Bake until shortbread is golden brown, about 20 minutes. Let cool.
6. In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup.
7. Bring to a boil and pour over shortbread; cool.
8. Cut into 2 rectangles.
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