Candied Ginger Cardamom Bars Recipe

1. 1

   Preheat oven to 350 degrees.

2. 2

   Spray 9-inch square baking pan with nonstick spray.

3. 3

   Blend flour, sugar, cardamom, cinnamon, and salt in processor.

4. 4

   Add in butter; using on/off turns, process till coarse meal forms.

5. 5

   Add in 2 Tbsp.

6. 6

   beaten egg; blend till moist crumbs form.

7. 7

   Add in ginger.

8. 8

   Using on/off turns, process till moist clumps form.

9. 9

   Press dough proportionately over bottom of prepared pan.

10. 10

    Brush remaining beaten egg over dough.

11. 11

    Using small sharp knife, score top of dough with diagonal lines spaced 1 inch apart.

12. 12

    Repeat in opposite direction, forming lattice pattern.

13. 13

    Bake till pastry is golden brown and tester inserted into center comes out clean, about 40 min.

14. 14

    Transfer to rack; cold completely in pan.

15. 15

    (Can be made 2 days ahead.

16. 16

    Store airtight at room temperature.)

17. 17

    Cut pastry square into 3 long rectangles.

18. 18

    Cut each rectangle crosswise into 8 rectangular bars, making 24 bars total.

19. 19

    This recipe yields 24 bars.

No additional tips available.