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Servings Per Recipe: 10
Amount Per Serving
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Set a rack in the middle level of the oven and preheat to 375 degrees.
Mix the flour, sugar, ground ginger, and baking powder in a medium bowl.
Melt the butter over medium heat and immediately add to the dry ingredients; use a large rubber spatula to stir to a smooth, shiny dough.
Add the egg, crystallized ginger, honey and lemon zest and beat vigorously to make a smooth dough.
Use baking sheet for easy handling.Scrape the dough into the prepared pan and use the floured palm of your hand to evenly press it over the bottom of the pan.
Don’t be concerned if the dough looks greasy after pressing it onto the pan – the butter will be reabsorbed while baking.
Bake the bars until well risen, firm, and lightly golden, about 20 to 25 minutes.
While the bars are baking, use a small rubber spatula to beat the confectioners’ sugar and lemon juice together. Add water, 1/2 teaspoon at a time, if it’s too thick to spread.
The dough was too soft to be transferred actually therefore I didn’t transfer the dough on a board, as advised.
Immediately use a small offset spatula to evenly spread the lemon glaze on the bars.
It will set as the bars cool.Pipe white chocolate in a zig zag motion .
Leave to cool for about 5 mins.
Use a ruler and a sharp knife to mark, then cut, 2-inch squares.
Store the squares in a tightly-covered tin or plastic container between sheets of wax paper
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