Skibo Castle Ginger Crunch Food

SKIBO CASTLE GINGER CRUNCH

Steps:

• Preheat oven to 350°F and grease a 9" by 13" metal baking pan.

SKIBO CASTLE GINGER CRUNCH

Steps:

• Preheat oven to 350°F and butter a 9x13" metal baking pan.
• In a medium bowl, stir together the flour, sugar, baking powder, ginger and salt and blend in the butter, working it in with your fingertips until the mixture resembles coarse meal. Press evenly into the bottom of the pan (it will be thin) and bake until golden and crisp, 20 to 25 minutes.
• Just before the shortbread is done, melt the butter in a small saucepan and whisk in the golden syrup, icing sugar, ginger and vanilla. Bring to a boil and simmer for 30 seconds.
• Remove shortbread from oven and pour topping over, tilting pan and using a spatula to cover it evenly. Cool in the pan, then cut into small rectangles or break into shards.

SKIBO CASTLE GINGER CRUNCH

Steps:

• 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).