Skibo Castle Ginger Crunch
Prep time: 
Cook time: 
Total time: 
Serves: 35
For shortbread base:
  • 1¼ cups flour
  • 3 T sugar
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1 pinch salt
  • 1 stick cold salted butter, cut into pieces
For topping:
  • ¾ stick salted butter
  • 1 T Lyle's Golden Syrup (British cane sugar syrup)
  • 1 c powdered sugar
  • 1 tsp ground ginger
  • ½ tsp vanilla
  • Optional - 3 T chopped crystallized ginger.
  1. Preheat oven to 350°F and grease a 13- by 9-inch baking pan.
Make shortbread base:
  1. Sift together dry ingredients and blend in butter with your fingertips or a pastry blender until the mixture resembles sand or meal. Press evenly into bottom of the pan -- the base will be very thin. Bake in middle of oven until golden and crisp, 20 to 25 minutes.
  2. Just before shortbread is done, melt the butter in a small saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer, stirring, 30 seconds.
  3. Remove shortbread from oven while it is still warm, pour topping over the shortbread, tilting the pan to cover the shortbread evenly. If desired, sprinkle with crystallized ginger. Cool in the pan, then cut into small squares and remove with a spatula.
  4. (makes about 35 tiny cookies)
From Gourmet Magazine, December, 1999
Recipe by The Domestic Front at