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Ginger Squares Beat That Ann Hodgman Yield: 16 - 20 squares 1/4 cup unsalted butter 1 cup packed light brown sugar 1 large egg 1 tsp. vanilla extract 3/4 cup all-purpose flour 3 oz. crystallized ginger slices, diced 1 tsp. baking powder 1 tsp. ground ginger 1/2 tsp. salt For glaze: 2 Tbsp. fresh lemon juice 1/2 cup confectioners' sugar Preheat the oven to 350o with a rack in the middle. Butter a 9-inch square pan. In a medium saucepan, over low heat, melt the butter. With the heat still on, stir in the brown sugar until it is dissolved. Remove the mixture from the heat. When it is cool, beat in the egg and the vanilla extract. Combine the flour, ginger slices, baking powder, ground ginger and salt in a food processor. Process the ingredients until the ginger slices are the size of bread crumbs. Stir the flour-ginger mixture into the butter-sugar mixture. When they are well combined, scrape the batter into the pan. Bake the ginger squares for 20 to 25 minutes. The edges should be slightly bubbled and glazed-looking, and there will be a tissue-thin layer on top of the (baked) batter. For the glaze: While the squares are baking, stir together the lemon juice and confectioners' sugar. As soon as the ginger squares come out of the oven, spread the glaze over them. Cut into squares when cool. |
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