Cardamom-Ginger Crunch

SAVEUR kitchen assistant Victoria Ross makes these glazed shortbreads, which get their spicy kick from ground cardamom and ginger, for afternoon tea in her native New Zealand.

Cardamom-Ginger Crunch Cardamom-Ginger Crunch
These glazed shortbreads get their spicy kick from ground cardamom and ginger.
Yield: makes 48 Pieces


  • 2 cups unsalted butter, softened, plus more for greasing
  • 1 cup sugar
  • 3 cups flour, sifted
  • 11 tsp. ground ginger
  • 3 12 tsp. ground cardamom
  • 2 tsp. baking powder
  • 2 tsp. kosher salt
  • 1 12 cups confectioners’ sugar
  • 3 tbsp. golden syrup or dark corn syrup


  1. Heat oven to 375°. Grease a 9″ x 13″ baking dish; set aside. Put 18 tbsp. butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy. Add flour, 3 tsp. ginger, 1 tsp. ground cardamom, baking powder, and 1 tsp. 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.
  2. 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.