These little bars are packed full of ginger & spice, and are lovely with a cup of tea in the afternoon. The bars are cut fairly small, a 9 x 9 pan making 24. They are quick to make, and keep well for several days in an airtight container, and freeze beautifully.
5 oz crystallized ginger
1 T water
2 c flour
1 c sugar
2 t cardamom
1 t cinnamon
½ t salt
1 c butter (fridge cold)
Preheat the oven to 350°
Line a 9” square pan with parchment paper, leaving the ends an inch or two longer than the edge of the pan. Fold the parchment so it lines only the bottom and the two ends of the pan. Lightly grease or spray the unlined two sides.
Whisk the egg and the water together.
Pulse a few times to combine.
Pulse until the mixture is a coarse meal.
Add in 2 tablespoons of the egg & water mixture.
Alternately, place all the dry ingredients in a bowl, and whisk together. Cut in the butter until no piece is large than a pea. Stir in the egg mixture with a fork until the mixture starts to hold together (adding another tablespoon of egg mixture if needed), and stir in the ginger pieces.
Remove bars from pan, by running a knife down each of the unlined sides, and then lifting the whole using the long ends of the parchment as handles.