These ginger crunch cookies are perfect for lovers of ginger. The base is a thin ginger shortbread topped with a buttery ginger syrup.
Skibo Castle Ginger Crunch is an easy recipe and makes a lot so is great for a crowd.
When I was growing up one of my favourite Christmas treats mom always made (and still makes) is ginger shortbread. Loaded with both candied ginger and ground ginger it has that unmistakable ginger bite tucked into a buttery shortbread square. The perfect festive combo.
A recipe for lovers of ginger
Years ago, on epicurious.com, I came across this recipe and realized it’s like a sweet biscuit version of my favourite shortbread, only a little richer. The base is a ginger shortbread spread thinly in a 9″ x13″ pan and after it’s baked you pour over a buttery ginger syrup. The syrup sets and you’re left with a caramel topped buttery cookie filled with ginger in every bite. This is my dream cookie.
This is an easy recipe and makes a lot so is great for a crowd or for gift giving.
For a spectacular holiday dessert, serve this ginger crunch alongside my Double Ginger no-churn ice cream.
Skibo Castle Ginger Crunch
Course: CookiesDifficulty: Easy8-10
servings20
minutes20
minutes40
minutesPerfect for lovers of ginger. The base is a thin ginger shortbread topped with a buttery ginger syrup.
Ingredients
- For shortbread base
1 1/4 cups all-purpose flour
3 Tbsp. sugar
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. salt
½ cup cold butter, cut into pieces
- For topping
6 Tbsp. butter
1 Tbsp. Lyle’s Golden Syrup
1 cup icing sugar
1/2 tsp. ground ginger
1/2 tsp. vanilla
Minced candied ginger for sprinkling over (optional)
Directions
- Preheat oven to 350°F and grease a 9″ by 13″ metal baking pan.
- Make shortbread base
- Whisk together dry ingredients and blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
- Press evenly into bottom of a 9”x13” metal pan (base will be thin).
- Bake in middle of oven until golden, about 20 minutes.
- Make topping (just before shortbread is ready)
- Melt butter in a small saucepan and whisk in remaining ingredients until smooth.
- Bring to a boil and simmer, stirring, 30 seconds.
- Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly.
- Sprinkle with candied ginger (if using).
- Let cool for about 15 minutes then cut into triangles. (They’ll be crumbly if you wait too long to cut them.)
