Cardamom Ginger Crunch

• 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)

1. Heat oven to 375u0b0. Grease a 9" x 13" baking dish; set aside.
2. Put 18 tablespoons butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy.
3. Add flour, 3 teaspoons ginger, 1 teaspoons ground cardamom, baking powder, and 1 teaspoons salt; mix until incorporated but still crumbly.
4. Transfer mixture to reserved dish; press flat with your hands.
5. Bake until shortbread is golden brown, about 20 minutes. Let cool.
6. In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup.
7. Bring to a boil and pour over shortbread; cool.
8. Cut into 2" rectangles.

unsalted butter, sugar, flour, ground ginger, ground cardamom, baking powder, kosher salt, confectioners, golden syrup

Taken from www.food.com/recipe/cardamom-ginger-crunch-484402 (may not work)