A Cookie from New Zealand

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A crumbly, buttery, and spicy crust in this bar cookie is topped with a ginger icing. 

Ginger Crunch Cookies

Softened unsalted butter, and all purpose flour for baking pan

1-1/2 cups less 2 Tablespoons all purpose flour
1 teaspoon baking powder
2-1/2 teaspoons ground ginger, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt, crumbled between fingers
1/2 cup plus 2 Tablespoons unsalted butter, softened, divided
1/2 cup granulated sugar
1/4 cup confectioner’s sugar
2 teaspoons light corn syrup

1.  Heat oven to 350 degrees.  Butter and flour a 9-inch square baking pan. 
2.  Sift together 1-1/2 cups less 2 Tablespoons flour, baking powder, 1-1/2 teaspoons of the ginger, cinnamon, cloves, and salt into a bowl.
3.  Beat the 1/2 cup butter in a mixer bowl for 1 minute.  Gradually beat in the granulated sugar until well combined, about 1 minute.  Stir dry ingredients, a small amount at a time, into butter mixture with a wooden spoon.  When almost completely combined, transfer dough to a work surface and knead 2-3 times; mixture will be crumbly.
4.  Pat dough evenly into prepared pan.  Bake until top is light brown and edges pull away slightly from the sides of pan, about 20-25 minutes. 
5.  About 5 minutes before cookies finish baking, melt the remaining 2 Tablespoons butter in a small saucepan over low heat.  Gradually whisk in remaining 1 teaspoon ground ginger, the confectioner’s sugar, and corn syrup until smooth.  Remove from heat; let cool for 5 minutes, stirring occasionally.
6.  Remove baking pan from oven to wire rack to cool for 5 minutes, then spread with still-warm topping.  Let cool 2-3 minutes, then cut into 24 equal pieces.  Cool until topping is set, about 5 minutes.  Remove cookies from pan; let cool completely on wire rack.  Store airtight, between sheets of waxed paper.  Makes 2 dozen cookies. 

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