Skibo Castle Ginger Crunch
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| skibo castle ginger crunch ... ireland |
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| from doon fergusson-howlett |
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| shortbread base |
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| 1-1/4 cup | all-purpose flour |
| 3 Tbsp | granulated sugar |
| 1 tsp | baking powder |
| 1 tsp | ground ginger |
| 1/4 tsp | salt |
| 1/2 cup | (1 stick) cold unsalted butter, cut into pieces |
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| topping |
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| 3/8 cup | (3/4 stick) unsalted butter |
| 1 Tbsp | lyle's golden syrup (british cane sugar syrup) |
| 1 cup | confectioners sugar |
| 1/2 tsp | ground ginger |
| 1/2 tsp | vanilla |
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| 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). |
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| yield: about 5 dozen |
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| (ID: 9599) Mirror: rec.food.recipes: Wed, Dec 17, 2003 |