CARDAMOM GINGER CRUNCH
Taken from SAVEUR .com and posted for ZWT. "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."
Provided by alligirl
Categories Bar Cookie
Time 45m
Yield 48 2 inch squares, 48 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°. Grease a 9" x 13" baking dish; set aside.
- Put 18 tablespoons butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy.
- Add flour, 3 teaspoons ginger, 1 teaspoons ground cardamom, baking powder, and 1 teaspoons 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.
- 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.
Nutrition Facts : Calories 132.8, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 90.1, Carbohydrate 15.4, Fiber 0.3, Sugar 8.2, Protein 0.9
GINGER CARDAMOM TEA
I like to add a little spice to my tea, which is why I mix in the ginger and cardamom. Kick up your feet and relax with a steaming mug full of this comforting drink. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine water, honey, ginger and cardamom; bring to a boil. Reduce heat; simmer 10 minutes., Pour over tea bags in a 2-cup glass measuring cup. Steep 3-5 minutes according to taste. Strain tea back into saucepan, discarding ginger and tea bags. Stir in milk; heat through.
Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 39mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
EDMONDS GINGER CRUNCH
This recipe is only found in the Edmonds cook book. This famous recipe from New Zealand is to die for. I grew up eating this and I can tell you, it's fantastic! I hope that people in different countries will love this just as we do here in New Zealand! Enjoy!
Provided by Chelsea_
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until light and fluffy.
- Sift flour, baking powder and ginger together.
- Mix into creamed mixture.
- Turn dough out onto a lightly floured board. Knead well.
- Press dough into a greased 20x30cm sponge roll tin.
- Bake at 190C (375F) for 20-25 minutes or until light brown.
- When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
- Heat until butter is melted, stirring constantly.
- Pour hot ginger icing over base while hot and cut into squares before it gets cold.
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