CARDAMOM GINGER CRUNCH
Taken from SAVEUR .com and posted for ZWT. "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."
Provided by alligirl
Categories Bar Cookie
Time 45m
Yield 48 2 inch squares, 48 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 132.8, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 90.1, Carbohydrate 15.4, Fiber 0.3, Sugar 8.2, Protein 0.9
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Q R T FREE FIRE
[email protected]I'll have to give this recipe a try. It sounds interesting.
Amponteng Amos
[email protected]I'm not sure about this recipe. I'm not a big fan of gingerbread.
oyelami ridwan
[email protected]This recipe is on my list to try. I love cardamom and ginger.
Yung Terri
[email protected]I can't wait to try this recipe! It looks so delicious.
Hemanta Khadka
[email protected]This recipe is a keeper! It's easy to make and always a crowd-pleaser.
helen nombuso
[email protected]I'm so glad I found this recipe! It's the perfect holiday treat. My family and friends love it.
Sakhawat Ali 786
[email protected]This recipe is a great starting point for creating your own customized gingerbread crunch. I love experimenting with different spices and nuts to create different flavor combinations.
Mahid
[email protected]I would make this recipe again, but I would make some changes. I would reduce the amount of sugar, add more spices, and bake it for a shorter amount of time.
Basir Ahmed
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Liam Smithson
[email protected]The recipe was a bit bland. I would recommend adding more spices, such as cinnamon and nutmeg.
Akinreni Opeyemi
[email protected]I found that the recipe took longer to bake than the suggested time. I had to bake it for an extra 10 minutes.
Top Sojib
[email protected]This recipe is a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
Aisha Magliquian
[email protected]I'm not a big fan of cardamom, but I actually really liked this recipe. The ginger and pecans balanced out the cardamom flavor perfectly.
Saroj Mabato
[email protected]This recipe is a great way to use up leftover gingerbread. I always have some gingerbread cookies left over after the holidays, and this is a great way to use them up.
Yalena Aley
[email protected]I love how versatile this recipe is. You can easily change the nuts or add different spices to make it your own.
she male
[email protected]This recipe is so easy to follow, even for a beginner like me. I was able to make it without any problems.
Donna Attiva Trading
[email protected]I made this recipe for a party and it was a hit! Everyone loved it.
shamol ray
[email protected]This recipe was absolutely delicious! The combination of cardamom and ginger was perfect, and the crunch from the pecans added a nice texture. I will definitely be making this again.