Christmas cookies 2021.
Lemon Ginger Bars
The recipe can be found in the book “Bake” by Nick Malgeri and on his personal site. As he says… kind of addictive.
Lemon Ginger Bars
- 325 grams All Purpose Flour - Sifted
- 149 grams Sugar
- 2 tbsp Ground Ginger
- 2 tsp Baking Powder
- 225 grams Unsalted Butter
- 1 Egg - Large - Room Temperature
- 46 grams Candied Ginger - Chopped
- 2 tbsp Honey
- 2 tsp Lemon Zest - Grated
- 227 grams Icing/Confectioners Sugar - Sifted
- 3 tbsp Lemon Juice - Fresh Squeezed and Strained
- water as needed
- Line a 9" x 13" metal pan with parchment paper and pre heat the oven to 375°.
- Mix flour, sugar, ground ginger and baking powder into the bowl of a mixer fitted with the paddle attachment.
- In a small pot , melt the butter and immediately add to the dry ingredients. Mix on low until you have a smooth shiny dough. Add the egg, candied ginger, honey and lemon zest and beat on low speed until you have a well mixed smooth dough.
- Scrape the dough into the pan and using the floured palm of your hand press the dough into an even layer over the bottom of the pan. Nick notes not to be worried if the dough looks greasy, it will be reabsorbed during baking.
- Bake the bars until well risen, firm and lightly golden brown. About 20 - 25 minutes (less if you are using a dark coloured pan).
- While the bars are baking, sa whisk to combine the icing sugar and lemon juice together. Add water 1/2 teaspoon at at time if the icing is too stiff.
- As soon as the bars are baked, place a cutting board on the pan and use oven mitts to invert the hot bars onto the board. Remove the pan and parchment. Immediately spread the lemon glaze on the bars. It will set as the bars cool.
- Once cool, use a ruler and a sharp knife to mark, the cut 5 cm squares.
- Store the squares in a tightly covered tin or plastic container between sheets of waxed paper.
- add up to another tablespoon of ground ginger for an extra spicy bar
- great for any time of the year – don’t wait to make these!