Candied Ginger & Rosemary Squares

  Posted on December 2, 2009  by Leslie Blythe  No comments

Sweet & Savory Shortbread

The following recipe is phenomenal. I got it from my friend Jacki. Is is a sweet or savory snack? You will have to decide this on your own. All I know is that it is unusual and amazing. This would make a nice hostess gift for the holidays.

Candied Ginger & Rosemary Squares

4 sticks (2 cups) unsalted butter, softened
1 ¾ cup sugar
4 cup all-purpose flour
1 tsp salt
2 large eggs, beaten lightly
1 cup finely chopped crystallized ginger (about 5 ½ oz)
2-3 Tbs finely chopped fresh rosemary
1 Tbs water
Garnish: fresh rosemary sprigs

Preheat oven to 350°.

In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Into a medium bowl sift together flour and salt and gradually beat into butter mixture with three-fourths of eggs. Beat in ginger and rosemary and press dough evenly into a 13-by-9-inch baking pan.

In a small bowl beat water into remaining eggs to make an egg wash and brush on dough. With back of knife score dough (about ½ inch deep) in a crosshatch pattern and bake in middle of oven 35-45 minutes or until a tester inserted in center comes out clean. Cool pastry in pan on a rack and cut into 48 squares. They will be thick. Garnish bars with rosemary sprigs.

Serves 30 people as a hors d’oeuvre.

Make ahead tip: You may make these up to 5 days ahead. Keep them covered and chilled in the refrigerator. Let them come to room temperature before serving.

Freezing tip: These can be successfully frozen if wrapped tightly.