Skibo Castle Ginger Crunch

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 cup powdered sugar 
• 1.3 cups flour all-purpose
• 1 tablespoon golden syrup (British cane sugar syrup)
• 3 tablespoons granulated sugar 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon salt 
• 0.8 stick butter unsalted
• 0.5 teaspoon vanilla 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350°F and grease a 13- by 9-inch metal baking pan.
2. Sift together dry ingredients and blend in butter with your fingertips until mixture resembles coarse meal. Press evenly into bottom of pan (base will be thin).
3. Bake in middle of oven until golden and crisp, 20 to 25 minutes.
4. Melt butter in a small saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer, stirring, 30 seconds.
5. Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly. Cool in pan on a rack, then cut into small rectangles (8 rows lengthwise and 8 crosswise).