Cardamom-Ginger Crunch

  • Serves

    makes 48 Pieces


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.


  • 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


Step 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.

Step 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.

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