Skibo Castle Ginger Crunch ... Ireland
From Doon Fergusson-Howlett
Shortbread Base
1 1/4 cups all-purpose flour 3 Tbsp granulated sugar 1 tsp baking powder 1 tsp ground ginger
1/4 tsp salt
2/2 cup (1 stick) cold unsalted butter, cut into pieces
Topping
3/8 cup (3/4 stick) unsalted butter 1 Tbsp Lyle's Golden Syrup (British cane sugar syrup) 1 cup
confectioners sugar
4/2 tsp ground ginger
5/2 tsp vanilla
Preheat oven to 350 F and grease a 13-by 9-inch metal baking pan. Make shortbread base: Sift
together dry ingredients and blend in butter with your fingertips until mixture resembles coarse
meal. Press evenly into bottom of pan (base will be thin). Bake in middle of oven until golden and
crisp, 20 to 25 minutes. Make topping just before shortbread is done: Melt butter in a small
saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer, stirring, 30
seconds. Pour topping: Remove shortbread from oven and pour topping over, tilting pan to cover
shortbread evenly. Cool in pan on a rack, then cut into small rectangles (8 rows lengthwise and 8
crosswise).
Yield: About 5 dozen
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