Ginger Shortbread Bars

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Ginger Shortbread Bars

125 gms (about 4 oz.) glace, crystallised or cooking ginger (not fresh ginger)
1-1/2 cups self-raising flour
250 gms (about 8 oz.) butter or margarine
1/2 cups sugar
1 cup all purpose flour

Chop ginger finely. Combine dry ingredients. Stir in melted butter. Press into greased 8" square pan.

Bake 30-35 minutes at 350°F. Cool in pan before slicing and removing. Store in airtight container.

I actually use a 11" x 7" pan, but don't think there are many lamington pans in the US. The 8' square will just give a thicker bar. I would use all metric measures, but it would work with all imperial ones just as well. Its the relative amounts that are important.

Susan
in sunny and beautiful Canberra, Australia
(2/19/01)

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