Now, don’t go making this if you dont like the tangy combination of ginger and lemon. Another great taste sensation for you from The Rose Collection. These bars are dead simple to put together and probably should have been called The Rapidly Disappearing Chewy Ginger Bars! Jack put a batch together and sent them out to Jill’s office to get some test reactions. No reviews filed yet, but you could color the bars gone in about 20 minutes. I guess that’s a decent review right there!
I think a bright hawaiian shirt, straw beach hat and a pair of wooden soled zoris would get you set up for a kitchen interaction on this one.
Chewy Ginger Bars
This recipe is on page 162 of the Brown Book in the Rose Collection.
It’s a very simple treat to prepare, and uses the same yummy lemon icing featured previously in the Apricot Date Bars post. You can bet good money that these won’t last very long after they hit the table.
Ingredients (Yields around 16 fingers .. Your choice on size)
Bars
4 ozs soft butter
4 ozs (¾ cup) brown sugar
1 level tsp lemon rind
1 dessert spoon golden syrup
6 ozs (1 cup) self-raising flour
2/3 cup chopped ginger (crystallized is great)
2 level tsp ground ginger
2 eggs
Icing
1/3 cup melted butter
4 ½ cups powdered (confectioners) sugar
¼ cup fresh lemon juice
1½ tsp vanilla essence
½ tsp finely shredded lemon peel
¼ cup finely chopped ginger for top sprinkle
Bars
• Preheat oven to 350ºF (180ºc)
• Grease or lightly butter 12" X 9" cake pan
• Chop ginger
• Cream butter, sugar, lemon rind and syrup and mix well
• Stir in the sifted flour, ground ginger and chopped ginger
• Spoon entire mixture into the greased pan. Spread evenly in cake pan
• Bake in upper half of oven for 40minutes. Test with toothpick and make sure it comes out clean.
• Cool in pan for 5 minutes
• When cool, mark or slice into fingers
• Squares will firm up while making the icing
Icing
• Beat butter in a mixing bowl until it is fluffy
• Add 2 cups of the powdered sugar gradually, beating constantly
• Slowly beat in lemon juice, vanilla, and lemon peel
• Slowly beat in the rest of the sugar to a spreadable consistency (Add more lemon juice if necessary)
• Use immediately
Assembly
• Add lemon icing to the top of the fingers (It will drip down the sides)
• Sprinkle the fine chopped ginger on top
• Icing will set fairly quickly
Place on table, quickly stand back and keep your arms by your side.
