Cardamom Ginger Crunch Recipes

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.

Steps:

• In a small saucepan, combine water, honey, ginger and cardamom; bring to a boil. Reduce heat; simmer 10 minutes., Pour over tea bags in a 2-cup glass measuring cup. Steep 3-5 minutes according to taste. Strain tea back into saucepan, discarding ginger and tea bags. Stir in milk; heat through.

Steps:

• Cream butter and sugar until light and fluffy.
• Sift flour, baking powder and ginger together.
• Mix into creamed mixture.
• Turn dough out onto a lightly floured board. Knead well.
• Press dough into a greased 20x30cm sponge roll tin.
• Bake at 190C (375F) for 20-25 minutes or until light brown.
• When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
• Heat until butter is melted, stirring constantly.
• Pour hot ginger icing over base while hot and cut into squares before it gets cold.