I have yet to find something that included cardamom that I didn't love. These lovelies are no exception. The little spicy morsels have a bit of a kick on them, and are the perfect match for a hot cup of tea. Next time I'll probably experiment by leaving out the ginger and cardamom from the shortbread. The glaze has enough flavor on its own.
2 cups unsalted butter, softened, plus more for greasing
1 cup sugar
3 cups flour, sifted
11 tsp. ground ginger
3 1/2 tsp. ground cardamom
2 tsp. baking powder
2 tsp. salt
1 1/2 cups confectioners' sugar
3 Tbsp. golden syrup or corn syrup (light will work, but dark is preferred)
Heat oven to 375. Grease a 9x13 baking dish' set aside. Put 18 Tbsp. butter and sugar in a large bowl; beat on medium until fluffy. Add flour, 3 tsp. ginger, 1 tsp. 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.
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.