Maple Shortbread Squares

I found another gem in The Gourmet Cookie Book. The official name of the cookie is "Skibo Castle Ginger Crunch." It's British. It had one ingredient exclusive to the U.K. The recipe calls for Lyle's Golden Syrup. Not sure what that is, so I replaced it with maple syrup. I also replaced the ginger with cinnamon. I thought the cinnamon made better friends with the maple syrup then ginger.

Pre-heat oven to 350, and butter a 13 x 9 pan. Line with one sheet of parchment paper long enough so that about 2 inches hangs over each end of the pan.

Shortbread Base
1 1/4 cups all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small cubes

Mix dry ingredients, and then add butter. The best way to combine the butter with the dry ingredients is with your fingers. If you have a pastry cutter, use that to help with the process. It'll take about 5-8 minutes.

Once completed, pour mixture into your greased pan and with your hands press down and spread to cover the entire surface.

Bake in oven for 15-18 minutes until lightly browned.

While it bakes heat the ingredients below on medium-low heat in a saucepan for about 5 minutes.

Topping
6 tablespoons butter
1 tablespoon maple syrup
1 cup confectioner's sugar
1/2 teaspoon cinnamon

It will become smooth and gooey. When the shortbread comes out of the oven, pour the topping over it. Let cool on counter for about an hour, and then put in the refrigerator over night. This will make it easier to cut.

The parchment paper hanging over the edges is the key to getting this out of the pan. You should be able to lift with ease, and cut into as many pieces as you want. I made this into 24 squares.