1

Set a rack in the middle level of the oven and preheat to 375 degrees.

2

Mix the flour, sugar, ground ginger, and baking powder in a medium bowl.

3

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.

4

Add the egg, crystallized ginger, honey and lemon zest and beat vigorously to make a smooth dough.

5

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.

6

Don’t be concerned if the dough looks greasy after pressing it onto the pan – the butter will be reabsorbed while baking.

7

Bake the bars until well risen, firm, and lightly golden, about 20 to 25 minutes.

8

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.

9

The dough was too soft to be transferred actually therefore I didn’t transfer the dough on a board, as advised.

10

Immediately use a small offset spatula to evenly spread the lemon glaze on the bars.

11

It will set as the bars cool.Pipe white chocolate in a zig zag motion .

12

Leave to cool for about 5 mins.

13

Use a ruler and a sharp knife to mark, then cut, 2-inch squares.

14

Store the squares in a tightly-covered tin or plastic container between sheets of wax paper