Skibo Castle Ginger Crunch

I’ve been lured into a recipe once again because of its intriguing name. This one jumped out at me from a book – the Gourmet Cookie Book: Single Best Recipe from Each Year: 1941-2009, which I ordered last year and which arrived the week after Christmas, and so I never did look at it, and then grabbed it on the way out the door to flip through on my lap last weekend during a leisurely drive to Banff. My mission: to choose a few cookies to make for our upcoming bake sale and cookie exchanges. Yes! I’m going to have one – sorry to leave you hanging. I have deets.

I narrowed it down to a few, from this particular book at least. I made some Nutella brownies that are different, texture-wise, from every brownie I think I’ve ever made. In a good way. I added toasted, roughly chopped hazelnuts and dried cherries – the real kind, not the maraschino kind.

And although I brought both to the same place, thinking that the brownies would be the hands-down winner, everyone went a little nutso for these crisp, buttery ginger cookies, made with good powdered ginger that gave them a sort of pepperiness you wouldn’t get from fresh.

It’s Scottish; a thin, cooked-till-golden layer of shortbread (made with ginger), topped with a layer of melted butter, icing sugar and Lyle’s (or Rogers’) Golden Syrup (made with ginger), but is so much more than shortbread topped with icing. Über simple, totally inexpensive, makes lots. They kind of break into shards, but it’s kind of endearing, so you don’t really have to worry about them breaking. They’re totally unassuming – not fancy at all – but totally yummy. Everyone made a point of commenting about these. Especially the guys. They’re not greatgrandmotherly at all.




Skibo Castle Ginger Crunch



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44 comments on “Skibo Castle Ginger Crunch

  1. Laurie from Burnaby
    December 2, 2011 at 11:05 pm

    Oh, yum yum yum! Ginger shortbread with a golden syrup icing! How wonderful! I’m totally making these! D)

  2. Laurie from Burnaby
    December 2, 2011 at 11:05 pm

    That’s supposed to be a big grin 🙂

  3. Tannis
    December 3, 2011 at 12:11 am

    Hey Julie,
    I am keen to come to the cookie exchange! Your other events looked like so much fun I was kicking myself for not attending. Thanks for being you, you are truly awesome!
    Tannis 🙂

  4. Jessie
    December 3, 2011 at 2:17 am

    Julie!!! I’m in and will bring Oatmeal choco chip/toffee bits cookies!!!

  5. Helene
    December 3, 2011 at 6:45 am

    That is such a different name for a dessert recipe. I wonder if I decorate them with cranberries for the Holidays and that would still be good.

  6. CanadyAnna
    December 3, 2011 at 7:36 am

    OK, I’m girding my loins & hoping I can pull off: to town for dog visit at hospital – home to get cookies and back to town for cookie exchange – back home to collect spousal unit and then back to town AGAIN for the Rennaissance Concert (our personal don’t miss xmas event for over 30+ years now). This is all of course, “God Willin’ and the creek don’t rise” – or rather snow don’t fall. Meanwhile, those scottish ginger things – think they demand a try or two (maybe with sneaking a bit of rolled oats into the crust since if it’s scottish, it seems to call for oats).

  7. suchalab
    December 3, 2011 at 7:43 am

    Please count me in, YES! How do we find you as I didn’t go to the other gatherings?

  8. Kathy
    December 3, 2011 at 8:36 am

    I can’t stay long, but count me in. I’ll bring Minty Candy Christmas Cookies.

  9. Carol SB
    December 3, 2011 at 9:19 am

    Hey, darlin’, I think your math is flawed. I should bring however many dozen, then leave with that # LESS a dozen.
    That extra dozen is to share at the party… and if there are leftovers, that is the hostess’ bonus for being awesome.
    Now, my dilemma is how to package these lovely goodies.

  10. Trinh
    December 3, 2011 at 10:04 am

    Kristin and I will be coming! We are pretty excited!

  11. Cassie
    December 3, 2011 at 12:13 pm

    I have missed all of your other gatherings and would love to attend!!

    This one will be difficult for medsue to a dairy allergy. Pretty much all cookies are made with butter. Hopefully there will be some dairy free alternatives (shortening works!)

  12. Cassie
    December 3, 2011 at 12:15 pm

    oops, typo.
    difficult for me due to a dairy allergy*

  13. Carolyn
    December 3, 2011 at 5:36 pm

    so, no virtual cookie exchange? I understand it would be a lot of work and time. But, I’m so sad I can’t participate. If people do share recipes at your exchange, could you post them?

    Thanks for pointing this recipe from the Gourmet Cookie book. Another terrific recipe is the Oatmeal Molasses cookie from 1956.

  14. Sarah
    December 3, 2011 at 7:31 pm

    Thanks Julie! These sound amazing! I’m making them tomorrow!

  15. Amber
    December 3, 2011 at 10:26 pm

    How important is the Rogers/Lyle’s Golden Syrup? I’m wondering as I want to make them for a work party but don’t have any Golden Syrup. Anything else work as a sub?

  16. Lauren O.
    December 3, 2011 at 11:49 pm

    Definitely count me in Julie! I will scour some cookbooks this week for some inspiration. Looking forward to it!

  17. Erica B.
    December 3, 2011 at 11:51 pm

    I’ll be there on the 10th. So glad to finally be able to make it to one of your parties! 😀

  18. AJDoula
    December 4, 2011 at 11:02 am

    I’ll be there, Julie, barring the arrival of a baby (not mine – I’m a doula). I agree with CarolSB – we should all make enough that you are sure to have an abundance for the holidays. I’m sure W and his cousin would agree!

  19. Amanda
    December 4, 2011 at 1:59 pm

    Oohh… so in for the cookie exchange!

  20. Sandy
    December 4, 2011 at 3:19 pm

    Hope to be there too, Julie. Will start scouring my recipes for a good cookie-exchange one. See you then.

  21. Corinne
    December 4, 2011 at 3:56 pm

    This sounds wonderful Julie. And well be celebrating and sharing local fare on Terra Madre Day. Thank you hosting these very special occasions.

  22. Melanie
    December 4, 2011 at 4:12 pm

    I’m in! I’m in! I’m in! I had to miss the pie party – not missing the cookie exchange!

  23. Carolyn
    December 4, 2011 at 6:10 pm

    I just made the recipe posted above…. oh my! Unbelievable! Thank you!

  24. Trudy in Red Deer
    December 4, 2011 at 7:48 pm

    This recipe sounds intriguing and delicious. Thanks for posting it Julie! With my staff Christmas party at 6:00 on Sat. in Red Deer, I will not make it to the exchange but I will make this recipe and the Icebox Cookies that you posted at Family Kitchen.

  25. Jenna
    December 4, 2011 at 8:22 pm

    Julie! I’ll be there for the cookie exchange. Looking forward to it.

  26. Sarah
    December 4, 2011 at 9:19 pm

    Hoping to make it on Saturday, cookie exchange awesome! Loving the gingery goodness recipe, can’t wait to try it.

  27. Fareen
    December 5, 2011 at 5:05 am

    Oh shucks, we have our event at the Coast Plaza that day! I’m sure it’s going to be an amazing party!

  28. Lisa
    December 5, 2011 at 6:41 pm

    I’m in for sure – I love cookies almost as much as I love pie!

  29. Colleen
    December 5, 2011 at 8:46 pm

    I’m in. Thanks for putting this together Julie.

  30. Colleen
    December 6, 2011 at 6:27 am

    Posting again b/c I forgot to put in my email last time.

  31. christine
    December 6, 2011 at 8:05 am

    I’d love to come! I am a good cook, not the best baker…but cookie bars I can do…probably raspberry coconut or something like that. Can I bring my “spilling the beans” for an autograph?

  32. Jennifer Jo
    December 6, 2011 at 11:33 am

    I’ve made this twice now. Thanks!

  33. Ashley
    December 6, 2011 at 12:29 pm

    I’m really intrigued by this cookie crunch!!

  34. dragana
    December 6, 2011 at 4:44 pm

    These look intriguing! Do you suppose I could freeze them, and if not, how long do you think they can last for?

  35. JulieVR
    December 6, 2011 at 9:01 pm

    Dragana – you could probably freeze them with no problem, but they keep very well as is! They’d probably keep for a week or so?

  36. JulieVR
    December 7, 2011 at 9:36 am

    Carolyn – yes, of course we can do a virtual cookie exchange! I’ll pull it together tonight…

  37. Evelyn
    December 7, 2011 at 2:46 pm

    Made three batches of these cookies for a funeral. First batch was on Monday – the frozen cookies are all gone. And, yes, they were very good.
    SO – 2 more batches today. I am cutting them about 5 minutes after icing them – a warm pan – with a butter knife. I lined the pans with parchment and they are cutting beautifully! Thanks, Julie, for this easy cookie.

  38. Erin B
    December 7, 2011 at 2:58 pm

    I’ll be there! Looking forward to it, and I will be bringing dairy free baking Cassie 🙂

  39. molly
    December 8, 2011 at 7:36 am

    yes!!! aren’t these AWESOME? made them for the first time last year, and even though we already turned out an army of gingerbread men, am thinking will need to repeat skibo deliciousness this year.

    ah, the pleasures of lyle’s golden + butter…

  40. Susie
    December 8, 2011 at 9:07 pm

    I would love to come, but it depends on my little man (he is 5 months old) as he currently has a cold and is unimpressed with life. So can I be a definitely maybe?

  41. Leah
    December 9, 2011 at 11:42 am

    AHHH! These are so good! Thank you so very much, threw them together quickly this morning and will probably spend the rest of today finishing them off.

  42. Fay
    February 10, 2017 at 10:10 am

    Having not eastern anything other than soup for days due to flu I started to fantasize about the iced ginger ‘torte’ that my Scottish granny used to make. I came across this recipe and have just made it, would have been perfect if I had done the conversion right 1/2cup butter (how do you get it in a cup)? Is about 110g Not 220!!! I put it down to. My post flu brain… So a very short and bit too rich base but still totally um diddly scrumptious. Next time it will be perfect, thank you x

    • Julie
      February 11, 2017 at 9:57 am

      I measure butter by cutting it from the block (there are measurements on the side of the wrapper) – much easier than pressing it into a measuring cup! Glad you liked it!

  43. Angela Kitchen
    February 2, 2020 at 5:02 pm

    Amazing… Unique and so good…ate too many had to lie down…irresistible (;

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