This recipe is said to have come from an Irish cook who worked at Skibo Castle. I have adapted the recipe from the original, changing the size of the pan and adding some finely chopped crystallized ginger to bump up the finer flavor.
Preheat oven to 350 degrees.
Line an 8" square pan with foil and lightly butter the foil.
For the shortbread base:
1 1/4 cups flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 tablespoon very finely chopped crystallized ginger
1/4 teaspoon salt
4 ounces cold unsalted butter, cut into cubes
For the topping:
3 ounces unsalted butter
1 tablespoon Lyle's
Golden Syrup (substitute light corn syrup)
1 cup confectioners' sugar
1/2 teaspoon ground ginger
1/2 teaspoon vanilla
Make the base:
Sift together dry ingredients and blend in butter with your fingertips until the mixture just comes together. Press evenly on bottom of pan and bake for 15 to 20 minutes until lightly browned.
As soon as you take the shortbread out of the oven, make the topping.
Melt the butter in a small saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer for 30 seconds.
Pour over base, tilting pan to cover evenly. Cool and cut into small squares.
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