Here is another recipe adapted from a classic New Zealand baking recipe. It makes sixteen buttery, gingery, crunchy cookies. I might fiddle with this recipe a bit more another time to perfect the texture, but this adaptation was certainly crunchy and good, a thin ginger shortbread with a chewy glaze. Next time, I might like a teensy bit of chewiness in the bottom layer, though. Maybe some almond flour to replace some of the sweet rice flour? Maybe a bit of brown sugar to make it softer and more molasses-y?
1/3 cup sugar
1/2 cup sweet rice flour
1/4 cup potato starch
2 heaping tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp (scant) baking powder
3/4 tsp ginger
6 tbsp cold butter
Icing:
2 tbsp butter
2 tsp golden syrup
2 tsp ginger
1/3 cup icing sugar
Line an 8x8" metal baking tin with parchment paper. Preheat the oven to 350F.
In a medium bowl, combine sugar, flours, xanthan, baking powder, and ginger. Cut in 6 tbsp butter finely. Pat crumbs gently into lined baking tin. Bake for 18 to 20 minutes, until lightly golden brown.
Meanwhile, in a small saucepan, melt 2 tbsp butter with golden syrup and ginger. When melted, stir in icing sugar until smooth.
Spread warm icing over squares while hot. Spread evenly. Allow to cool about 30 minutes before cutting into 16 squares with a long, thin-bladed serrated knife.
