Cardamom Ginger Crunch - cooking recipe

Ingredients

2 cups unsalted butter, softened (plus more for greasing)
1 cup sugar
3 cups flour, sifted
11 teaspoons ground ginger
3 1/2 teaspoons ground cardamom
2 teaspoons baking powder
2 teaspoons kosher salt
1 1/2 cups confectioners' sugar
3 tablespoons golden syrup (or dark corn syrup)

Preparation

Heat oven to 375\u00b0. 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.